Soups. Part 2

Ingredients

• A knuckle of veal (weighing about 3 pounds). 4 quarts cold water. 1/3 cup tapioca, soaked.
• Noodles. Beat up one egg, and add a little salt and flour enough to make a stiff dough.
• 4 pounds mutton or lamb.
• 1/2 tablespoonful salt.
• 6 quarts water.
• 4 tablespoonfuls raw rice.
• Capers may be added.