Cream Soup.
3 lbs. lean veal.
3 beaten eggs.
2 blades of mace.
1 onion.
2 quarts of water.
2 cups of milk.
2 tablespoonfuls of rice flour (or corn-starch).
Pepper and salt.
Chop the meat and onion fine, cover with the water, and stew slowly three hours. Strain, cool and skim. Season and set back on the fire. Boil up and skim carefully; add the milk, and when hot, the corn-starch wet with cold water. As it thickens, take out a cupful, pour upon the eggs; stir into the soup, and take at once from the fire.