White Soup

Put six pounds of lean gravy beef into a saucepan with one-half gallon of water
and Stew it gently until all the goodness is extracted, then take the beef out. Put
into the saucepan with the liquor six pounds of knuckle of veal, one-fourth pound of
ham, four onions and four heads of celery, all cut into pieces, a few peppercorns
and a bunch of sweet herbs. Stew all these gently for seven or eight hours, skimming
off all the fat as it rises to the top. Mix with the crumb of two French rolls
two ounces of blanched and pounded sweet almonds, put them into a saucepan with
one pint of cream and a little stock, boil for ten minutes, then pass them through a
silk sieve, using a wooden spoon in the process. Mix the cream and almonds with
the soup, then turn it into a tureen and serve.