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Classic
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page 16
and keep till following day. Cut up the meat of the head and brain, and add to
the liquor; place over the fire, after seasoning to taste with pepper, salt,
mace, cloves, sweet, herbs, and onions. Let it stew an hour, then add a tumbler
of white wine, and it is ready for the force-meat balls. For the balls, chop a
pound of lean veal with half a pound of salt pork; add the brains of the
calf's-head, seasoned with pepper, salt, mace, cloves, sweet herbs, or curry
powder. Make into balls the size of the yolk of an egg; boil part in the soup,
fry the rest for a separate dish.
MOCK-TURTLE SOUP NO. 2
Put into a pot a knuckle of veal, two calf's feet, two onions, a few cloves,
pepper, allspice, mace and sweet herbs; cover them with water; tie a thick paper
over the pot, or cover it close. Let it stew four hours Remove from the fire and
let it cool. When cold take off the fat very nicely, cut the meat and feet into
bits an inch square, remove the bones and coarse parts; then place over the fire
again to warm. Add a large spoonful of walnut catsup, one of mushroom catsup, a
little mushroom powder, or a few mushrooms, and the jelly of the meat. When hot,
serve with hard eggs, force-meat balls, and the juice of one lemon.
MOCK-TURTLE SOUP. EXCELLENT, NO. 3
Clean a calf's head nicely, split it and take out the brains; put the head into
considerably more water than will cover it. Let it boil gently, and skim it
carefully; when very tender take it out and cut in small pieces. Put into the
boiling soup three pounds of beef and a knuckle of veal with all the bones
broken fine. Add to
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