One small knuckle of veal, covered with a quart and a pint of cold water; bring to boiling point and skim, then cover and simmer gently two hours. Strain and stand aside until perfectly cold. Remove the fat. Heat the desired quantity and season with salt.

Veal Broth II

A small knuckle of veal, about

1 1/2 pounds A quart and a pint of cold water A slice of bread, well toasted

2 tablespoonfuls of thick cream 1/2 teaspoonful of salt A saltspoonful of celery seed

Crush the celery seed with the salt. Cover the knuckle with the cold water, bring to a boil and skim; add the salt mixture and the bread, and simmer gently for two hours. This should now be reduced one half. Strain and stand aside to cool. When cold this will form a perfectly clear jelly. At serving time reheat the required amount, add the cream and serve. This is nutritious and palatable.

Veal Broth With Egg

Make the veal broth according to preceding recipe. At serving time reheat the required amount and pour it, while hot, into the beaten yolk of one egg and add a tablespoonful of cream.

Where bread is allowed, serve with it pulled bread or toasted bread fingers.

Bran Broth

Wash a half cupful of good wheat bran through several waters, add it to one pint of veal broth, boil for twenty-minutes, strain, add two tablespoonfuls of cream and a saltspoonful of salt. This makes two portions.

Chicken or mutton broth may be substituted for veal broth.