Soup à la Bonne Femme.
Bones of cold mutton, cracked.
2 lbs. of lean veal from the knuckle, bones broken, and meat cut up.
2 tablespoonfuls of butter, rubbed in flour.
½ cup of raw rice.
½ cup of milk.
1 onion, chopped.
3 eggs.
Minced parsley.
Salt and pepper.
3 quarts of water.
Put bones, meat, onion, and rice on in the cold water, and cook slowly three hours. Strain, rubbing the rice and onion to a pulp, through a coarse sieve. Season, boil up, skim, and stir in parsley and butter. Heat the milk, pour upon the beaten eggs, and add to the soup, stirring in well. Let it almost boil, and take from the fire. Pour out, and serve at once.