Instructions: Put a veal soup bone over the fire in one gallon of cold water; skim carefully as it comes to a boil; after it has boiled one hour season it with salt and pepper and half teaspoonful (scant) celery seed. In another half hour put in one-half cup rice, one medium-sized potato

(cut in dice or thin slices), two good-sized onions (sliced fine); let boil one-half hour longer, and when ready to serve add one egg

(well-beaten), one-half cup milk, one tablespoon flour; let come to a boil, and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.