Take four pounds of knuckle of veal. Put it into a soup pot with twenty common-sized onions, and about four quarts of water. Let it simmer slowly for two hours or more. Then put in about one third of a sixpenny loaf grated; adding a small tea-spoonful of salt, and not quite that quantity of cayenne pepper. Let it boil two hours longer. Then take out the meat, and press and strain the soup through a large sieve into a broad pan. Measure it, and to every quart of the soup add a pint of cream, and about two ounces of fresh butter divided into four bits, and rolled in flour. Taste the soup, and if you think it requires additional seasoning, add a very little more salt and cayenne. Always be careful not to season soup highly; as it is very easy for those who like them to add more salt and pepper, after tasting it at table.
Put the soup again over the fire, and let it just come to a boil. Then serve it up. These proportions of the ingredients ought to make a tureen-full. This soup is a very fine one for dinner company. The taste of the onions becomes so mild as to be just agreeably perceptible; particularly in autumn when the onions are young and fresh. In cool weather it may be made the day before; but in this case, when done, it must be set on ice, and the cream and butter not put in till shortly before it goes to table.
Never keep soup (or any other article that has been cooked) in a glazed earthen crock or pitcher. The glazing being of lead would render it unwholesome. Its effects have sometimes been so deleterious as really to destroy life.