VEAL SOUP.

Put into a pot three quarts of water, three onions cut small, one

spoonful of black pepper pounded, and two of salt, with two or three

slices of lean ham; let it boil steadily two hours; skim it

occasionally, then put into it a shin of veal, let it boil two hours

longer; take out the slices of ham, and skim off the grease if any

should rise, take a gill of good cream, mix with it two table-spoonsful

of flour very nicely, and the yelks of two eggs beaten well, strain this

mixture, and add some chopped parsley; pour some soup on by degrees,

stir it well, and pour it into the pot, continuing to stir until it has

boiled two or three minutes to take off the raw taste of the eggs. If

the cream be not perfectly sweet, and the eggs quite new, the thickening

will curdle in the soup. For a change you may put a dozen ripe tomatos

in, first taking off their skins, by letting them stand a few minutes in

hot water, when they may be easily peeled. When made in this way you

must thicken it with the flour only. Any part of the veal may be used,

but the shin or knuckle is the nicest.