Cut up four pounds of knuckle of veal; season it with white pepper and salt: put it into a soup-pan and let it boil slowly till the meat drops from the bone. Then strain it off. Have ready a pair of young fowls skinned, and cut up as you carve them at table. Season them with white pepper, salt, and mace. Put them into the soup, add a handful of chopped parsley, and let them boil. When the pieces of chicken are all quite tender, have ready four or five eggs well beaten. Stir the egg into the soup, and take it immediately off the fire lest it curdle. Serve up the chicken in the soup.

Rabbits may be substituted for fowls.