Ingredients: three pounds knuckle of veal, one onion, one carrot, a small piece of celery, two blades of mace, two ounces rice, one ounce sweet-almonds, a little roux, one quart of milk, two quarts of water and a gill of cream and seasoning. How to use them: Cut up the veal, onion, carrot and celery, and place in a stewpan with two quarts of water, add some pepper and salt, two blades of mace, and two ounces rice; boil all together three hours; strain off the liquor, and to it add one quart of milk and one ounce blanched sweet almonds, pounded fine in a mortar; boil and thicken with a little roux, strain through a fine hair sieve, add a gill of cream, and the soup is prepared.