Bisque of Clams

Place a good knuckle of veal, weighing about a pound and a half, into a soup
kettle, with a quart of water, one small onion, a sprig of parsley, a bay leaf, and the
liquor drained from the clams, and simmer gradually for an hour and a half, skimming
from time to time. Then strain the soup and again place it in the kettle; rub
a couple of tablespoonfuls of butter with an equal amount of flour together and add
it to the soup when it is boiling, stirring the while until again boiling. Chop up
twenty-five clams very fine and place them in the soup, season, ahd boil for about
five minutes, then add a pint of milk or cream, and remove from the fire immediately,
and serve.