54 Veal Soup
A leg of veal, after enough has been cut off for cutlets, makes a soup nearly as good as calves head. Boil it with a cup two thirds full of rice, a pound and a half of pork, season it with salt, pepper, and sweet herbs, if you like, a little boiled celery cut in slices, or a little essence of celery improves it, parsly, carrot, and onions, boiled in the soup, are liked by some people.
If you wish for balls in your soup, chop veal fine, mix it with a couple of eggs, a few bread crumbs, a small piece of butter, or raw pork chopped fine, put in salt and pepper, to your taste, or a little curry powder, boil them in the soup. Just before you take the soup up, put in a couple of slices of toast, cut into small pieces. The veal should be taken up before the soup is seasoned.