Soup à la Reine

Ingredients

• 8 quarts White Stock
• 1 cup Fine Bread-crumbs
• 1 cup good Cream
• 1 Onion
• Nutmeg
• White Pepper
• Salt
• 1 pound neck of mutton or veal

Instructions

1. Put an old fowl in a stewpan with water enough to cover it well.
2. Let it simmer for three or four hours, adding a little more hot water if the water has diminished.
3. Add about a pound of neck of mutton or veal and an onion to the pot.
4. Let it boil until you have a good stock, skimming well.
5. Let the stock get cold and strain it.
6. The next day, when the stock has boiled up, add the bread-crumbs, nutmeg, pepper, and salt.
7. Just before serving, add the cup of cream.
8. Serve with toasted bread cut in dice if desired.