Fry the liver
and send it in hot.
* * * * *
FOR THE SOUP.
At an early hour in the morning, put on eight pounds of coarse beef,
some bacon, onions, sweet herbs, pepper and salt. Make a rich soup,
strain it and thicken with a bit of butter, and brown flour; add to it
the water left from boiling the bottom shell; season it very high with
wine, catsup, spice and cayenne; put in the flesh you reserved, and if
that is not enough, add the nicest parts of a well boiled calf's head;
but 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.
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