Butter the bottom of a stewpan, take three or four pounds of the knuckle
of veal, and half a pound of lean ham in dice, (in case you have no
veal, beef or mutton may be used instead;) add two onions, three
carrots, two turnips, and half a pint of broth (No. 133), let it simmer
on a brisk fire, stir it very often, when it forms a thick jelly at the
bottom fill it up with a gallon of broth or water; it must simmer on the
corner of the stove an hour, taking care to skim it well until reduced
to three quarts, which will be sufficient for ten or twelve persons.
Make a _Chiffonade_ as follows:--Cut up four cabbage lettuces, one cos
ditto, a handful of sorrel, a little chervil, and tarragon, with two
cucumbers finely sliced, the whole being well washed and drained on a
colander; put two ounces of butter in a stewpan and the chiffonade over
it, place it over a brisk fire until very little liquid remains; add to
it two tablespoonfuls of flour, mixing it with the vegetables and
stirring it well. Pour the stock over, adding a quart of young fresh
peas, skim it well; half an hour’s ebullition will suffice for this
delicious soup, and the flavour of the vegetables will be fully
preserved; season with a teaspoonful of salt and two of sugar.