Veal and Rice Broth.
4 lbs. knuckle of veal, well broken up.
1 onion.
2 stalks of celery.
½ cup of rice, washed and picked over.
Chopped parsley, pepper, and salt.
1 cup of milk.
4 qts. of cold water.
1 tablespoonful corn-starch.
Put on the veal and bones, with the onion and celery minced, in four quarts of cold water. Boil gently after it begins to bubble, four hours, keeping the pot-lid on. Soak the rice in lukewarm water, enough to cover it well—adding warmer as it swells—for one hour. Cook in the same water, never touching with a spoon, but shaking up from the bottom, now and then. Strain and press the soup into a bowl; cool to throw up the fat for the skimmer, and return to the pot. Salt and pepper; boil up and skim, and stir in the corn-starch wet up in the milk. Simmer three minutes; put in the rice with the water in which it was boiled, and the parsley. Simmer very gently five minutes, and pour out.