VEAL SOUP.Put into a pot three quarts of water, three onions cut small, onespoonful of black pepper pounded, and two of salt, with two or threeslices of lean ham; let it boil steadily two hours; skim itoccasionally, then put into it a shin of veal, let it boil two hourslonger; take out the slices of ham, and skim off the grease if anyshould rise, take a gill of good cream, mix with it two table-spoonsfulof flour very nicely, and the yelks of two eggs beaten well, strain thismixture, and add some chopped parsley; pour some soup on by degrees,stir it well, and pour it into the pot, continuing to stir until it hasboiled two or three minutes to take off the raw taste of the eggs. Ifthe cream be not perfectly sweet, and the eggs quite new, the thickeningwill curdle in the soup. For a change you may put a dozen ripe tomatosin, first taking off their skins, by letting them stand a few minutes inhot water, when they may be easily peeled. When made in this way youmust thicken it with the flour only. Any part of the veal may be used,but the shin or knuckle is the nicest.