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8 Servings
In a 4-quart pot:
Simmer: 3 Ibs. VEAL BONES
2 qts. WATER
2 Tbs. SALT, for 1 hour with cover on.
Add: 3 CARROTS, peeled and cut in three pieces
1 small TURNIP, peeled and cut in chunks
6 to 8 SCALLIONS, cut in large pieces
1 cup TOMATOES, cut in quarters
1/2 tsp. BLACK PEPPER.

Simmer for about 1 hour or until vegetables are tender.
Remove the veal bones.
Put the vegetables through a sieve or vegetable mill to make a puree. Serve thick and hot from a soup tureen into soup bowls with or without crackers.

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