Take two neat's feet, cut them as you do a calf's head: take five pints of any sort of broth, the juice and rind of one lemon, some parsley and herbs chopped fine; send these to the oven; when it comes from the oven, put in a pint of strong gravy and a cup of white wine, some hard eggs and forcemeat balls; season with cayenne pepper and salt,

To these an excellent addition will be found in one pound of the belly part of very delicate pickled pork; for it will improve the flavor of the soup, and, if cut neatly into bits, will taste nearly as rich, and quite as savory, as the fat of the head, or the gelatinous parts of the feet.

Any of these receipts for mock turtle may be also made from pig's face and pettitoes; and in most country-houses, as well as at sea - where pigs are generally kept for fresh meat - the head is commonly made into soup in imitation of turtle.

It has become unfashionable among first-rate cooks to put those egg-halls, formerly so common, into mock-turtle; but as they are still used by those of the old school, we here add their mode of preparation:-

'Take out the yolks of some hard-boiled eggs, and beat them in a mortar with a very little salt and cayenne, and make them into a paste with the white of a raw egg. Roll the paste into balls not larger than marbles, put them into the soup, and boil for ten minutes.