Veal Soup. Mrs. Samuel Bartram
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.