Sweetbread Soup.
4 lbs. of lean, coarse veal.
½ lb. corned ham.
2 lbs. beef bones.
2 fine sweetbreads.
Bunch of parsley.
1 onion.
2 tablespoonfuls of tapioca, soaked in cold water one hour.
Pepper and salt.
5 quarts of cold water.
Cut the meat into strips; crack the bones; mince the onion and parsley, and put on with the water. Cook slowly four hours. Strain; set aside some bits of “ragged” veal and ham for your dish of rice. Put the rest into a crock; season highly and pour on half your soup stock—setting this by, as usual, in a cool place for Sunday. Season the remainder of the broth; boil and skim; put in the sweetbreads, and cook half an hour. Take them out and drop into cold water. Add the tapioca to the soup; simmer ten minutes; chop the sweetbreads, and put them back; boil one minute and serve.