Veal Bouillon Recipe

Two knuckles of veal, four quarts of cold water, one onion, one stock

celery, one bay leaf, twelve cloves, one teaspoonful salt, one blade

mace, one pinch pepper. Put veal in soup kettle with cold water and

salt. Simmer gently four hours. Cut up the vegetables and add with

spices and simmer one hour longer. Strain, cool, remove fat, reheat and

serve with teaspoonful whipped cream on each cup.

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