Veal Broth

Place four or five pounds of knuckle of veal in a saucepan with three quarts of
water, two blades of mace, one onion, a little parsley, and a head of celery cut into
pieces, seasoning with salt and pepper. When boiling, move the saucepan a trifle to
the side, and keep the water simmering until it is reduced one-third. Strain the
broth, stir in with it a little well boiled rice or vermicelli, and serve.