Cut two knuckles of veal and two pounds of ham in dice, butter the
bottom of a stewpan, put in the meat, with three onions, one carrot, two
turnips, two heads of celery, one leek, a bunch of parsley, thyme,
bay-leaves, basil, marjoram, and a pint of white broth (No. 133); let it
simmer over a moderate fire about twenty minutes, then add twelve quarts
more broth; when it boils have ready half a calf’s head which has been
scalded; put it into the stewpan and let it simmer two hours and a half,
when done put it on a dish to cool; pass the stock through a cloth into
a clean stewpan, and place it over the fire; then mix half a pound of
arrow-root, with three glasses of Madeira, and half a pint of cold
broth; when the stock boils add the arrow-root, stirring it all the
time, (skim it well), about twenty minutes, pass it through a tammie;
before serving cut about twenty pieces of the calf’s head, (free from
any fat), in large dice about an inch and a half square; put them in the
tureen and pour the soup over. Add a little salt and sugar if required;
this soup is very delicate, but better made too thin than too thick.