Fine White Soup.
3 lbs. veal knuckle, cracked to pieces.
1 old chicken, cut up as for fricassee.
1 onion.
¼ lb. of almonds blanched some hours before you use them, and when quite dry and brittle, pounded to a paste.
Lump of white sugar.
1 pint of milk.
1 tablespoonful of butter, cut up in two tablespoonfuls of corn-starch.
1 teaspoonful essence of celery.
Pepper and salt.
5 quarts cold water.
Soda.
Cut the meat from the knuckle; put this, the chicken, bones and onion, with the water, and boil slowly two hours. Take out the chicken, and put into a deep jar or bowl, sprinkling well with salt. Cook the soup an hour longer; strain back into the pot, pressing the meat hard. Take out half of the liquid, season well, and pour upon the chicken, cover, and set in a cold place for to-morrow’s “stock.” Season the soup in the kettle with pepper and salt. Boil and skim. Chop the veal-shreds very fine, and mix with the almonds. Have ready the milk, scalding hot, with a pinch of soda stirred in, and pour upon the veal-and-almond paste. Set over the fire in a saucepan, and stir in the butter and corn-starch, simmering five minutes. Add the sugar, and turn into the tureen, then pour in the soup. Stir all up well, and let them stand, covered, in hot water, a few minutes. Stir up again and send to table.