Wedding Soup

For the broth, rinse the meat and bones. Place in a large pot. Fill with cold water and bring to a boil. Skim off the foam and simmer for about 2 hours on low heat. Peel the carrots and onions and cut into chunks. Add to broth, along with peppercorns and allspice. Add water as needed so meat is always covered. Once meat is cooked, remove the meat and bones. Set meat aside to cool. Pour the broth through a sieve and, if necessary, degrease.  Cut meat into small cubes.

For the soup, whisk eggs with the milk, salt and nutmeg. For the egg custard hearts, butter a fireproof, flat shaped dish. Pour in the eggs and cover with aluminum foil. Place in a hot water bath for about 30 minutes. Remove cooked eggs and cut out little hearts.