Put a three-pound knuckle of veal into three quarts of cold water, with salt and one small tablespoonful of uncooked rice. Boil slowly for three hours, or until the liquor is reduced to half its original quantity; remove from the fire. Into the tureen put the yolk of one egg, and stir in a teacupful of cream, or new milk ; add a small piece of butter; on this strain the soup, boiling hot, stirring it all the time.