White Asparagus Soup.
3 lbs. knuckle of veal.
1 slice of corned ham.
3 bunches of well-bleached asparagus, cut into short pieces.
4 quarts of water.
1 cup of milk.
1 tablespoonful of corn-starch.
Pepper, salt, chopped parsley, and dice of fried bread.
Crack the bones to splinters and chop the meat. Put on with all the asparagus stalks and one-half of the heads. Cover with the water and cook gently, covered, three hours. Strain; cool to let the grease rise; skim and return to the pot with the seasoning and reserved heads of asparagus. Boil slowly for twenty minutes longer. Heat the milk separately, salt and pepper, and stir in the corn-starch, boiling one minute to thicken it. Pour into the tureen upon the dice of fried bread; stir into this the boiling soup, and send to table.