MOCK TURTLE SOUP

_Ingredients._—½ a calf’s head, ¼ lb. of butter, ¼ lb. of lean ham, 2 tablespoonfuls of minced parsley, a little minced lemon thyme, sweet marjoram, basil, 2 onions, a few chopped mushrooms (when obtainable), 2 shalots, 2 tablespoonfuls of flour, ¼ bottle of Madeira or sherry, forcemeat balls, cayenne, salt and mace to taste, the juice of 1 lemon and 1 Seville orange, 1 dessertspoonful of pounded sugar, 3 quarts of best stock. _Mode._—Scald the head with the skin on, remove the brain, tie the head up in a cloth, and let it boil for 1 hour. Then take the meat from the bones, cut it into small square pieces, and throw them into cold water. Now take the meat, put it into a stewpan, and cover with stock; let it boil gently for an hour, or rather more, if not quite tender, and set it on one side. Melt the butter in another stewpan, and add the ham, cut small, with the herbs, parsley, onions, shalots, mushrooms, and nearly a pint of stock; let these simmer slowly for 2 hours, and then dredge in as much flour as will dry up the butter. Fill up with the remainder of the stock, add the wine, let it stew gently for 10 minutes, rub it through a tammy, and put it to the calf’s head; season with cayenne, and, if required, a little salt; add the juice of the orange and lemon; and when liked, ¼ teaspoonful of pounded mace, and the sugar. Put in the forcemeat balls, simmer 5 minutes, and serve very hot. _Time._—4½ hours. _Average cost_, 3_s._ 6_d._ per quart, or 2_s._ 6_d._ without wine or forcemeat balls. _Seasonable_ in winter. _Sufficient_ for 10 persons.

_Note._—The bones of the head should be well stewed in the liquor it was first boiled in, and will make good white stock, flavoured with vegetables, &c.

(_More Economical._)

_Ingredients._—A knuckle of veal weighing 5 or 6 lbs., 2 cow-heels, 2 large onions stuck with cloves, 1 bunch of sweet herbs, 3 blades of mace, salt to taste, 12 peppercorns, 1 glass of sherry, 24 forcemeat balls, a little lemon-juice, 4 quarts of water. _Mode._—Put all the ingredients, except the forcemeat balls and lemon-juice, in an earthen jar, and stew for 6 hours. Do not open it till cold. When wanted for use, skim off all the fat, and strain carefully; place it on the fire, cut up the meat into inch-and-a-half squares, put it, with the forcemeat balls and lemon-juice, into the soup, and serve. It can be flavoured with a tablespoonful of anchovy, or Harvey’s sauce. _Time._—6 hours. _Average cost_, 1_s._ 4_d._ per quart. _Seasonable_ in winter. _Sufficient_ for 10 persons.

_Ingredients._—To every quart of milk allow 1½ oz. of German yeast, a little salt; flour. _Mode._—Warm the milk, add to it the yeast, and mix these well together; put them into a pan, and stir in sufficient flour to make the whole into a dough of rather a soft consistence; cover it over with a cloth, and place it in a warm place to rise, and, when light and nicely risen, divide the dough into pieces, and round them to the proper shape with the hands; place them in a layer of flour about two inches thick, on wooden trays, and let them rise again: when this is effected, they each will exhibit a semi-globular shape. Then place them carefully on a hot plate or stove, and bake them until they are slightly browned, turning them when they are done on one side. Muffins are not easily made, and are more generally purchased than manufactured at home. _To toast them_, divide the edge of the muffin all round, by pulling it open to the depth of about an inch, with the fingers. Put it on a toasting-fork, and hold it before a very clear fire until one side is nicely browned, but not burnt; turn, and toast it on the other. Do not toast them too quickly, as, if this be done, the middle of the muffin will not be warmed through. When done, divide them by pulling them open; butter them slightly on both sides, put them together again, and cut them into halves: when sufficient are toasted and buttered, pile them on a very hot dish, and send them very quickly to table. _Time._—From 20 minutes to ½ hour to bake them. _Sufficient._—Allow 1 muffin to each person.

MULBERRIES, Preserved.

_Ingredients._—To 2 lbs. of fruit and 1 pint of juice allow 2½ lbs. of loaf sugar. _Mode._—Put some of the fruit into a preserving pan, and simmer it gently until the juice is well drawn. Strain it through a bag, measure it, and to every pint allow the above proportion of sugar and fruit. Put the sugar into the preserving-pan, moisten it with the juice, boil it up, skim well, and then add the mulberries, which should be ripe, but not soft enough to break to a pulp. Let them stand in the syrup till warm through, then set them on the fire to boil gently; when half done, turn them carefully into an earthen pan, and let them remain till the next day; then boil them as before, and when the syrup is thick, and becomes firm when cold, put the preserve into pots. In making this, care should be taken not to break the mulberries: this may be avoided by very gentle stirring, and by simmering the fruit very slowly. _Time._—¾ hour to extract the juice; ¼ hour to boil the mulberries the first time, ¼ hour the second time. _Seasonable_ in August and September.