Fausse Tortue Au Clatre - Clear Mock Turtle

Choose 2 white calves' heads, and have them boned. Steep them in water for a few hours, changing the water three or four times ; then parboil and refresh the heads, and set them on the fire with 3 gallons of water; when boiling, free from scum, add 2 carrots, 3 onions, 1 stalk of celery and some salt, and let simmer until done.

Strain the broth (and keep for further use), put the heads in cold water, free from all impurities, and cut up in I-inch square pieces.

Butter a good-sized saucepan, line it with 2 carrots and 3 onions (all cut in slices), range 4 slices of lean ham on top, and over the ham lay 2 knuckles of veal and 6 pounds of shin of beef (chopped in convenient sized pieces). Let the vegetables brown over a slow fire, then moisten with the broth of the calves' head and 1 gallon of consomme, and let simmer slowly for four hours. Flavor with the following ingredients:

1 ounce of sweet basil, i ounce of marjoram,

1/2 ounce of sage,

Y-2 ounce of mace,

1/2 ounce of thyme,

8 bay leaves,

6 cloves,

The peel of i lemon.

Strain the broth and clarify it with 2 pounds of lean chopped beef mixed with 2 whites of eggs and I pint of cold water; let simmer for 1 hour, then strain again; add the cut calf's head, heat the soup to boiling point, and thicken with a tablespoonful of arrowroot diluted with 2 gills of sherry. Add the necessary cayenne and serve.

Fausse Tortue A L'ancienne - Old Fashioned Mock Turtle

Follow the same formula as for Clear Mock Turtle, minus the clarifying. Thicken with a brown roux, let the soup de-spumate slowly, and when ready, add some egg dumplings -made with equal parts of cooked hard egg yolks, raw egg yolks, butter and a little flour, formed into small balls and cooked in salted boiling water.

Potage, Queue De Boeuf, Claire - Clear Oxtail Soup

Cut 2 oxtails into 1-inch pieces, wash them well, set them on the fire to parboil, and when done, refresh them under running water, washing them well to free them from scum and other matter.

Next put the tails in a saucepan, moisten with 5 quarts of consomme, and set on the fire to simmer for two or three hours, or until tender.

Scoop out with a small vegetable spoon (twice the size of a green pea) 1 pint each of carrots and turnips, parboil and then cook in consomme.

Twenty minutes before the soup is done tie in a cloth 1 sprig each of sage, marjoram and sweet basil, and put in the soup. When ready to serve add the vegetables and remove the herbs; season the soup to taste with salt, cayenne and a pinch of sugar.

Dilute a tablespoonful of arrowroot with 1 gill of sherry and stir it into the soup when boiling. Remove the scum and serve.

Potage, Queue De Boeuf Lie - Thick Oxtail Soup. Proceed As For Clear Oxtail, And Thicken With A Brown Roux, Potage, Queue De Boeuf A La Bourgeoise - Oxtail Soup With Carrots And Leeks

Follow directions as for Clear Oxtail; but also trim and parboil young carrots (about the size of a large clove of garlic), cut the white part of 1 dozen leeks into I-inch pieces and add both vegetables to the soup about 45 minutes before the tails are" cooked.

Add some chervil before serving.