Boil the veal with the water about three hours, and set it away. When cold, skim it. Bring it to a boil about twenty minutes before dinner, when add the tapioca, previously boiled for ten minutes. Simmer till this is tender, season and serve.
Boil two pounds veal, or one chicken till the meat slips from the bones, skimming well. Strain and season. Have ready the following:
Noodles. Beat up one egg, and add a little salt and flour enough to make a stiff dough. Roll out into a very thin sheet. Dry one hour. Then cut into two-inch squares. Cut these with scissors into shavings about one eighth of an inch wide. Dredge with flour, to keep them from adhering together, and drop into the soup while it is boiling fast. Boil ten minutes without stopping. Enough for five. Noodles will keep a long time.
4 pounds mutton or lamb.
1/2 tablespoonful salt.
6 quarts water.
4 tablespoonfuls raw rice.
Boil the meat in the water, with the salt, for about five hours, not allowing it to boil fast. Strain and set aside to become cold. Remove every bit of grease (this is especially important if the broth is intended for an invalid). Set back on the stove, and when the broth begins to boil add the rice, with the water in which it has been soaking for about twenty minutes. Boil all together twenty minutes.
Good mutton-broth is also made of the water in which a leg of mutton has been boiled. Allow to each quart and a half, one tablespoonful raw rice (soaked). Add seasoning, and boil.
If not intended for an invalid, capers may be added.
Buy an old fowl. It makes better broth than a young one, if not too old. Weigh it, and cut it into small pieces, removing the skin and cracking the bones well. Proceed as with "Stock." Next day, or when thoroughly cold, take off the fat, and to each one and one half quarts of stock allow one tablespoonful raw rice. Proceed as with "Mutton Broth." Add a little parsley if you like.
Make this of the water in which chickens have been boiled; or of the bones, stuffing and gravy of roast chickens or turkey. Thicken with a little rice or crackercrumbs, and season with minced celery, and a few blades of mace, if you like. Serve with or without "Croutons." If you wish it richer, add a slice of salt pork while boiling, and cream before serving.
Make a good broth by the preceding receipt. When it boils up, omit the rice, but put in a short time before serving, the liquor from three pints of oysters. Add the oysters at the last moment, as they should not be allowed to boil till tough.
Put in a pinch of cayenne pepper and a very little powdered mace.
For this soup, the remains of a dish of " Escalloped Oysters," or of " Stewed Oysters " may be used - being sure not to let the oysters boil.
A good addition is, a little celery, cut into fine bits, and boiled with the soup.