56. Mock Turtle

Is made much after the same manner. The calf's head being divided, having the skin on, the brains carefully removed and boiled separately in a cloth; it must be placed in the saucepan, with more than enough water to cover it, skim while heating, let it be parboiled, and then let it cool, cut the meat from the head in square pieces, the tongue also, then break the bones of the head in pieces, return them into the water in which they have been boiled, add shin of beef, about three or four pounds, knuckle of veal, three or four onions, two small carrots sliced, a turnip also, with black pepper unground, add the brains pounded, and stew gently five hours, strain, cool, and remove the fat; take a clean stewpan, place in it of fresh butter four ounces; add to it, when fluid, three wooden spoonfuls of flour, stirring it well until it browns, some shalots, or a little of the soup may be added to to this, also parsley, sweet basil, chives, salt, soy, cayenne, and ketchup; strain before you add it to the soup into which you will return the pieces of meat, and boil it for upwards of an hour, previous to dishing half a pint of sherry or Madeira should be added, a lemon squeezed into the tureen in which it is to be served, and when in the tureen add egg balls, twenty or thirty in number.

57. Mock Turtle Soup

This soup if well made, gives general satisfaction. Take a calf's head, thoroughly scraped and cleaned, the skin remaining on; place it in a soup pot, to this add that part of the hand of pickled pork which is free from bones, the fattest end, observing that it is proper to soak it well in water previous to using; put in sweet herbs, a couple of onions, a head of celery if large, a few truffles and morels, two if small, pounded mace and pepper, add plenty of water, without quite filling the saucepan, boil slowly until the meat has become tender, then remove it, and cut the meat from the bone into square pieces, break the bones and put them again into the soup, let it simmer for four or five hours, then place it where it can quickly cool, remove the fat and strain the soup; thicken with flour and butter, add three table-spoonfuls of Harvey's sauce, four or five glasses of sherry or Madeira, and squeeze a whole lemon into it; add the meat of the head and the pork cut into well-shaped pieces, conclude with egg balls, or force-meat, or both, warm it and serve; it will be found a delicious soup.

58. Mock Turtle Soup

Blanch half a calf's head sufficiently to draw out the bones, cut off the ear and the tongue, take off the skin of the tongue, lay all separate until cold, and strain off the liquor, and add it to your veal or second stock; cut the meat into large square dice, put it into a stewpan with your already prepared stock, and stew it until tender, strain off some of the stock, get another stewpan, cut about one pound of lean York or Westphalia ham, one pound of lean veal, a good faggot of basil and knotted-marjoram, two or three blades of mace, six or seven cloves, two bay-leaves, four onions, the parings of a few mushrooms, half a pound of butter, fry them for some time a nice light brown, dry all up with flour, then add your stock you have previously strained from the cut pieces; if too thick add more stock, let all boil for some time, keeping it stirred with a wooden spoon; when boiled sufficient, strain it through a tammy or tammy-sieve into the stewpan that has the cut pieces of the head, boil all together; season with sugar, cayenne pepper, and salt, juice of lemon, and white wine; if you wish to preserve the old fashion, by having forcemeat balls, egg, etc, refer for them to the previous receipt; add them to it when they are blanched.

I only put hard-boiled eggs, and, if 1 have any, a few quenelles.

59. Potage A La Reine

Take three or four roast chickens, cut off all the meat, and pound it well with two table-spoonfuls of rice, previously boiled in water for a quarter of an hour. Dilute it with some good consomme, and strain it; then add sufficient quantity of consomme to the puree to make it of the requisite consistence, put the bones of the chickens into the above, and let it simmer over a small fire for two hours, about a quarter of an hour before dinner time; pour some of it over the bread to soak it as usual; just before serving strain the whole through a fine sieve.

60. A Flavouring To Make Soup Taste Like Turtle

Pour one ounce and a half of shalot wine into the same quantity of essence of anchovies, add a quarter of a pound of basil wine, half that quantity of mushroom ketchup, stir in about half a tea spoonful of curry powder, add half an ounce of thin lemon peel, and half a drachm of citric acid, let it remain for a week. It will be found, when added to soup, to give the flavour of turtle.