Bread Soup

• A few slices of stale bread, preferably the crust
• 1½ pints of veal stock

If the bread is not quite dry, put it in a slow oven till it is crisp. Break the bread in small pieces, put it in a saucepan and pour the tepid stock over it. Let it stand for 10 minutes, so that the bread gets thoroughly soaked with the stock. Then put on the fire, and stir till the mixture comes to the boil. Season with salt and pepper and simmer for ½ an hour. The soup shoul