Cut six pounds of knuckle of veal, with the bones, and one pound of lean
ham in large dice, have three onions, two turnips, one carrot, two heads
of celery, a bouquet garni, and a tablespoonful of salt; butter a
stewpan lightly, put in the whole of the ingredients, add six cloves,
two blades of mace, and half a pint of water; pass it over a brisk fire
about twenty minutes, stirring every two or three minutes; when there is
a white glaze upon the spoon add eight quarts of broth (No. 133), or
water; directly it boils place it at the corner of the stove, scald the
giblets in boiling water five minutes, take them out, and cut them in
joints, the gizzard in four pieces; put them into the stock and let them
simmer gently until they are quite tender, which will be about two hours
and a half; take them out, pass the stock through a cloth, and clarify
as (No. 134); have ready some carrots and turnips scooped with a small
cutter, two heads of celery cut in small dice, and passed in butter and
sugar, put them into the soup, and let them boil gently until quite
tender; skim well, season with a little salt and sugar; put the giblets,
with some French beans or peas, into the tureen and pour the soup over.