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VEAL SOUP MRS SAMUEL BARTRAM

(Soup.) - (Recipes Tried And True)







Put a veal soup bone over the fire in one gallon of cold water; skim
carefully as it comes to a boil; after it has boiled one hour season
it with salt and pepper and half teaspoonful (scant) celery seed. In
another half hour put in one-half cup rice, one medium-sized potato
(cut in dice or thin slices), two good-sized onions (sliced fine); let
boil one-half hour longer, and when ready to serve add one egg
(well-beaten), one-half cup milk, one tablespoon flour; let come to a
boil, and serve.











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