The best use to which this often indigestible meat can be put is soup-making. In this form its best elements - the gelatinous - come into play, and the dreaded fibres are thrown aside.

Three pounds of coarse lean veal, chopped, or a knuckle of veal well-cracked. Three tablespoonfuls of raw rice. Four quarts of cold water. One onion, sliced. Two stalks of celery cut into inch lengths.

Put all together over the fire, and cook slowly for six hours. Season with salt, pepper, and kitchen - bouquet, pour into a crock or bowl, and set away until perfectly cold. Remove the fat, warm the soup to free the meat, etc., of jelly, and strain into a bowl. There should be over two quarts of strong meat-jelly.

To one quart of this allow three tablespoon fuls of soaked rice; put over the fire cold, and cook gently forty-five minutes.

Have ready in a saucepan a cupful of boiling milk in which has been dropped a pinch of soda, stir into this two tablespoon-fuls of white roux, and pour into the broth.

Veal stock is rendered less insipid if the carcass of a chicken be cooked in it. A slice of cold corned ham is also an improvement. It should be minced, cooked in the stock, and then strained out. The rind of salt pork may be utilized in the same way.

Veal And Sago Broth

Make as above, substituting pearl sago for the rice, and adding to the thickened milk the frothed white of an egg. It is excellent for invalids, and may be made yet better if a table-spoonful of rich cream be stirred into each cupful when served.