Cream of Rice

Cut about one and one-half pounds of loin of veal into small pieces, put them
into a stewpan with two quarts of milk, and nearly a breakfast cupful of well-washed
rice ; add a small onion, and season to taste with pepper and salt. Let the whole
sinimer at the side of the fire until the meat is very tender and the rice reduced to a
pulp. Strain the soup through a fine hair sieve, then return it to the saucepan ; when
boiling, move it to the side of the fire and stir in the yolks of two eggs that have
been beaten up with the juice of a lemon- and strained. Turn the soup into a tureen
and serve it while very hot, accompanied, if desired, with a plate of sippets of toast
or small croutons of bread that have been fried to a delicate brown in butter.