A leg of veal, after enough has been cut off for cutlets, makes a soup
nearly as good as calf's 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 celery boiled in it gives the soup a fine
flavor. Some people like onions, carrots, and parsely boiled in it. If
you wish for balls in the soup, chop veal and a little raw salt pork
fine, mix it with a few bread crumbs, and a couple of eggs. Season it
with salt and pepper--add a little curry powder if you like, do it up
into small balls, and boil them in the soup. The veal should be taken up
before the soup is seasoned. Just before the soup is taken up, put in a
couple of slices of toast, cut into small pieces. If you do not like
your soup fat, let the liquor remain till the day after you have boiled
the meat, and skim off the fat before heating the liquor. The shoulder
of veal makes a good soup.