Take the half of one, with the skin on; put it into a large stew-pan, with as much water as will cover it, a knuckle of ham, and the usual accompaniments of onions, herbs, etc., and let it simmer till the flesh may be separated from the bone with a spoon; do so, and while still hot cut it into as large a sized square as a piece will admit of; the trimming and half the liquor put by in a tureen; to the remaining half add a gill of white wine, and reduce the whole of that, by quick boiling, till it is again half consumed, when it should be poured over the large square piece, in an earthen vessel, surrounded with mushrooms, white buttoned onion, small pieces of pickled pork, half an inch in breadth, and one and a half in length, and the tongue in slices, and simmered till the whole is fit to serve up; some brown force meat balls are a pretty addition. After this comes from table, the remains should be cut up in small pieces, and mixed up with the trimmings and liquor, which (with a little more wine,) properly thickened, will make a very good mock turtle soup for a future occasion.