Put knuckle of veal in four quarts of cold water with one onion and two stalks celery. Boil slowly until meat is done. Strain; season to taste. Add about two tablespoonfuls cooked rice. Serve hot, with croutons added last.

Veal Soup

Put a knuckle of veal into three quarts cold water. Boil slowly; when liquor is reduced half, remove from fire. Into the tureen put the yolk of one egg. Stir well into it one tea-cupful of sweet cream; add piece of butter the size of hickory nut, on this, strain the soup, boiling hot, stirring all the time. Serve hot with chopped parsley.