Knuckle of Veal and Rice Soup

Take a good-sized knuckle of veal, cut it into six pieces, sawing the bones through neatly.

Place the pieces in a small stock-pot; fill up with common broth or water; boil and skim well; add carrot, onion, turnip, and celery, a few peppercorns, and salt; and having allowed this to boil very gently for about three hours, remove the best pieces of the veal upon a plate to be kept in reserve; strain the broth into a smaller soup-pot, already containing three-quarters of a pound of parboiled rice; boil together for half an hour; add the pieces of veal kept in reserve; skim off all grease from the soup, and serve hot.