Westerfield White Soup

Ingredients

• 5 lbs veal
• 3 quarts cold water
• 1.5 oz salt
• 1 whole onion
• 20 corns white pepper
• 2-3 blades mace
• cayenne pepper
• 1 pint thick cream
• 1 oz arrow-root
• 2 oz vermicelli
• 1.5 oz almonds
• 1 whole French roll

Instructions

1. Break the bone of a knuckle of veal in one or two places and put it on to stew with three quarts of cold water.
2. When the broth has been quite cleared of scum, add an ounce and a half of salt, one mild onion, twenty corns of white pepper, two or three blades of mace, and a little cayenne pepper.
3. Simmer slowly until the soup is reduced by one-third, which will take about five hours or more.
4. Strain off the soup and set it by until cold.
5. Carefully remove the fat and sediment from the surface.
6. Heat the strained broth again in a very clean stewpan.
7. Blend a pint of thick cream smoothly with an ounce of good arrow-root.
8. When the broth boils, mix in the cream and arrow-root mixture.
9. Add two ounces of very fresh vermicelli that has been previously boiled tender in slightly salted water and well drained.
10. Add an ounce and a half of blanched almonds cut in strips.
11. Give it one minute's simmer.
12. Serve immediately with a French roll in the tureen.