Mock Turtle Soup.—Bone half a calf's head, re
moving and putting aside the brains. Blanch the
head (from which you have removed all the bones,
keeping the meat as whole as you can) for ten
minutes in boiling water, then lift it out, and put it
aside to cool. Now put into a pan the bones of the
head broken up, a pound each of shin of beef and
veal knuckle or trimmings, cut into squares, half a
pound of lean raw bacon, cut up small, 5oz. or 6oz.
of finely minced onions, 1oz. of celery, a good bunch
of mixed herbs, and twelve peppercorns, and fry it
altogether in 4oz. of good beef dripping till it is
just beginning to colour, add two quarts of any
common stock, with salt to taste, and bring it all to
the boil. Skim carefully, then lay in the calf's head
and 3oz. or 4oz. each of carrot and turnip cut up;
bring it again to the boil, then draw it to the side of
the stove and let it simmer gently but steadily for
three hours, after which strain off the stock and put
the head itself into the larder between two plates
weighted to press. When the stock is cold skim off
all the fat, and clarify it with egg shells and whites
and a few ounces of raw veal; now strain it off, and
serve with little rounds cut from the gristly part of
the head, tiny veal forcemeat balls fried, and a small
glassful of marsala. To this some people also add
egg balls made thus: Pound the hard-boiled yolks
of three eggs with salt, cayenne, and the raw whites
of one or two to a smooth paste; roll this into little
balls, flour and fry them a golden brown. Drain
well and use. These balls may also be boiled for
two minutes in salted water.