Put into a pot three quarts of water, the onions, black pepper, and salt, with the lean ham; let it boil steadily two hours; skim it occasionally, then put into it the shin of veal, let it boil two hours longer; take out the slices of ham, and skim off the grease if any should rise, take the cream, mix with it the flour very nicely, and the yelks beaten well, strain this mixture, and add some chopped parsley; pour some soup on by degrees, stir it well, and pour it into the pot, continuing to stir until it has boiled two or three minutes to take off the raw taste of the eggs. If the cream be not perfectly sweet, and the eggs quite new, the thickening will curdle in the soup. For a change you may put a dozen ripe tomatos in, first taking off their skins, by letting them stand a few minutes in hot water, when they may be easily peeled. When made in this way you must thicken it with the flour only. Any part of the veal may be used, but the shin or knuckle is the nicest.