Veal Broth.
3 lbs. scrag of veal—the meat chopped and bones splintered.
1 onion.
1 cup of raw rice.
Chopped parsley, pepper and salt.
Some salt-pork bones and rind, if convenient.
1 turnip.
3 quarts of water.
Put meat, bones, and vegetables, with the water, over the fire, and cook slowly three hours. Strain the broth and pulp the vegetables. Take off the fat; season the broth, add the rice, and stew gently until this is soft.