The day following get a knuckle of veal, wash and cover with cold water--about three quarts--bring slowly to the simmering point, skimming off the scum which arises, simmer for three hours.

Remove the meat from the bones, cut into small pieces, strain broth and return it to the kettle.

Add a bay leaf, one large onion, chopped, simmer one hour; then add four medium-sized potatoes, cut like dice, and add to the broth.

Wash a bunch of pot-herbs, chop parsley (and add last), rub off the thyme leaves, cut red pepper in half and add all to broth; then add meat and tripe and season with salt; _if liked hot_, use a pinch of cayenne pepper.

For the dumplings, take 1 cup of beef suet, chopped fine, 2 cups flour, pinch of salt, mix well together and moisten with enough cold water to allow of their being molded or rolled into tiny dumplings, the size of a small marble.