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Classic
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page 22
do not use the eyes or tongue; let it boil till tender, and serve it up with
fried forcemeat balls in it.
If you have curry powder, (see receipt for it,) it will give a higher flavour to
both soup and turtle, than spice. Should you not want soup, the remaining flesh
may be fried, and served with a rich gravy.
MOCK TURTLE SOUP OF CALF'S HEAD.
HAVE a large head cleaned nicely without taking off the skin, divide the chop
from the front of the head, take out the tongue, (which is best when salted,)
put on the head with a gallon of water, the hock of a ham or a piece of nice
pork, four or five onions, thyme, parsley, cloves and nutmeg, pepper and salt,
boil all these together until the flesh on the head is quite tender, then take
it up, cut all into small pieces, take the eyes out carefully, strain the water
in which it was boiled, add half a pint of wine and a gill of mushroom catsup,
let it boil slowly till reduced to two quarts, thicken it with two spoonsful of
browned flour rubbed into four ounces of butter, put the meat in, and after
stewing it a short time, serve it up. The eyes are a great delicacy.
BEEF.
DIRECTIONS FOR CURING BEEF.
PREPARE your brine in the middle of October, after the following manner: get a
thirty gallon cask, take out one head, drive in the bung, and put some pitch on
it, to prevent leaking. See that the cask is quite tight and clean. Put into it
one pound of saltpetre
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