VEAL SOUP.

The knuckle or leg of veal is the best for soup. Wash it and break
up the bones. Put it into a pot with a pound of ham or bacon cut
into pieces, and water enough to cover the meat. A set of calf's
feet, cut in half, will greatly improve it. After it has stewed
slowly, till all the meat drops to pieces, strain it, return it to
the pot, and put in a head of celery cut small, three onions, a
bunch of sweet marjoram, a carrot and a turnip cut into pieces,
and two dozen black pepper-corns, with salt to your taste. Add
some small dumplings made of flour and butter. Simmer it another
hour, or till all the vegetables are sufficiently done, and thus
send it to table.

You may thicken it with noodles, that is paste made of flour and
beaten egg, and cut into long thin slips. Or with vermicelli,
rice, or barley; or with green peas, or asparagus tops.