Put four pig's feet, or calf's feet, and one pound of veal into four quarts of cold water, and let it simmer for five hours, reducing it to two quarts. Strain it, and let it remain overnight. The next day skim off the fat from the top, and remove the settlings from the bottom.

About half an hour before dinner put the soup on the fire, and season it with half a tea-spoonful of powdered thyme, a salt - spoonful of mace, a salt - spoonful of ground cloves. Simmer it for ten minutes. Now make a roux in a saucepan, viz.: put in one ounce of butter (size of a walnut), and, when it bubbles, sprinkle in one and a half ounces of flour (one table-spoonful). Stir it until the flour assumes a light-brown color; add the soup, and stir all together with the egg-whisk.

Make force-meat balls as follows: Chop some of the veal (used to make the soup), and about a quarter as much suet, very fine; season it with salt and pepper, and a few drops of lemon-juice; bind all together with some raw yolks of eggs and some cracker or bread crumbs; mold them into little balls about the size of a pigeon's egg, or smaller, if preferred. Fry them in boiling lard, or boil them two or three minutes in water. Cut up also some of the meat, or rather skin and cartilaginous substance, from the cold feet, which resembles turtle meat. Now put into the soup-tureen these meat-balls, pieces of calf's feet, and some yolks entire, or slices of hard-boiled eggs. Season the soup the last minute with a little lemon-juice and one or two table-spoonfuls of sherry.

For a small family, this will make soup enough for two dinners.