Cocoanut Soup Recipe ingredients

• 2 pounds veal and a knuckle bone
• 1 cocoanut
• 2 quarts water
• 1 cup cream
• 1 egg
• 1 tablespoon arrowroot or nice flour
• 1 tablespoon butter
• salt and pepper
• blade of mace

To prepare this Cocoanut Soup Recipe, first rinse the veal in cold water, wipe dry, and cut in small pieces. Have the bone well cracked. Put it into the kettle with the cold water and cook slowly until the meat is very tender and the water has evaporated nearly one-half. Add the grated cocoanut and simmer for another half-hour. Strain, and add the milk of the cocoanut and the cream. Let it come to a boil, and add the arrowroot or flour; rub to a cream with the butter. Salt and pepper to taste; let it boil until it thickens. Remove from the fire and add in the lightly beaten egg, stirring briskly.

Serve at once with small triangles of crisp toasted bread. This soup should not be allowed to stand long after the egg is added.