The velvet soup is easy of accomplishment, as one need only to have a
quart of some simple white stock on hand, made from veal or poultry
remnants, into which is stirred the minced red part of four carrots
seasoned with pepper and salt and stewed till tender in butter, two
tablespoonfuls of tapioca which has been soaked for four hours in
cold water, and then let the whole boil for nearly an hour before
straining and serving. It is not only easily prepared, but it is
easily digested, as a soup should always be which precedes a rather
rich fish course similar to that given above.