Bread-and-Cheese Soup.
3 lbs. lean veal, cut into dice.
A ham bone, cracked.
1 sliced onion.
1 cup of milk.
2 beaten eggs.
1 cupful fried bread-dice.
¼ lb. dry cheese, grated.
Pepper and salt.
Chopped parsley.
3 quarts of cold water.
1 tablespoonful of corn-flour.
Put meat, bone, onion, and water together, and cook slowly four hours. Strain, pressing hard, cool, and take off the fat. Season, and heat to a boil; put in the parsley and corn-starch—the latter wet with cold water—and simmer five minutes. Heat the milk in a farina-kettle, pour upon the eggs, and re-heat, stirring constantly until they begin to thicken. Put bread-dice and cheese into the tureen; pour on the milk and eggs; then the hot soup. Stir up and serve.