Mock Turtle

This receipt is from the same source as the preceding one, and is an excellent and highly finished soup.

Have a calf's head scalded with the skin on, cut it in two, take out the brain, and wash your head well; when well cleaned, tie it up in a cloth, and let it boil four hours, then take it out, and let it cool till you want it. Have a pound of lean ham cut in slices, range them to the bottom of a stock-pot, or braising kettle; cut two knuckles of veal into pieces, put them over your ham, put a ladleful of broth or water in your stock-pot, and set it over a brisk fire; when the meat begins to stick to the bottom, cover your meat with water; when it has been skimmed well, put two carrots, two onions, three bay leaves, four cloves, three blades of mace, a large faggot of turtle herbs, and some salt; let it boil four hours; your broth must be reduced to six or seven quarts; strain your broth through a tammis sieve, then put in a stew-pan three ounces of butter, let it melt, then put to it two wooden spoonsful of flour, stir it till it is the colour of a hazel nut, then pour in a bottle of Madeira wine, mix it well, then pour in your broth, and stir it till it boils, put in three table-spoonsful of essence of anchovies, a teaspoonful of curry powder, and half a teaspoonful of Cayenne pepper: skim it well.

Now cut your calf's head, take only the skin, the ears, the eyes, and the tongue, all about an inch long, and half an inch wide; do not put any other meat but what is mentioned, as any other part of the head, if put with this, would go to pieces, and spoil the look of your soup; make some forcemeat balls, as mentioned in the preceding receipt for turtle; let them simmer ten minutes. When ready to dish, squeeze two lemons in each tureen; send it up as hot as possible.