Heart to Hearth Cookery

Rich Veal Soup

The three pounds of veal, stewed to rags, and a quarter pound of sweet almonds (processed to a smooth paste and mixed with the yolks of six hard boiled eggs) are added to the strained veal stock with a pint of cream, nutmeg and mace.  The mixture is brought to a short boil and the Rich Veal Soup is ready to serve.

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