Ingredients. - Half a calf's head. Three ounces of butter. Half a table-spoonful of salt. One-quarter of a pound of lean ham. One shallot. One clove of garlic. Six mushrooms. One carrot. Half a head of celery. One leek. One onion. Half a turnip. Bouquet garni (sprig of thyme, marjoram, parsley, and a bay-leaf). One blade of mace. Six cloves. Three ounces of flour. Two wineglasses of sherry. The juice of half a lemon. One dozen force-meat balls.

Time required, about six hours.

N. B. - If the soup is required to be made in one day, the stock should be made early in the morning, so as to give it time to get cold, that the fat may be removed.

To make Mock-Turtle Soup:

1. Take half a calf's head and wash it well in water, to remove all blood and impurities.

2. Cut all the flesh from the bones, and tie it up in a very clean cloth or napkin.

3. Put it in a large stewpan, with the bones, and four quarts of cold water and half a tablespoonful of salt.

4. Put the stewpan on the fire and let it come to the boil.

5. As soon as it boils, skim it well with a spoon, and move the stewpan to the side of the fire, to stew gently for three hours.

N. B. - Watch it, and skim it occasionally.

6. After that time, take out the calf's head, and pour the stock through a strainer into a basin.

7. Set it aside to get cold; then remove every particle of fat from the top of the stock.

8. Now make some force-meat (see "Beef Olives," "Entrees," Lesson Eighth, from Note 4 to Note 12), and make it up into little balls-about one dozen.

9. Take six mushrooms (cut off the ends of the stalks), one onion, and half a turnip, wash, peel, and cut them up in slices.

10. Take one carrot, wash, scrape clean, and cut in slices.

11. Take half a head of celery and one leek, wash them, and cut them up in slices. (Throw away the long green leaves.)

12. Put a quarter of a pound of lean ham on a board and cut it up in slices.

13. Put one ounce of butter in a stewpan, and put it on the fire to melt.

14. Add the ham and all the sliced vegetables to the butter in the stewpan.

15. Also add one shallot (peeled), one clove of garlic, one blade of mace, six cloves, and a bouquet garni (a sprig of thyme, marjoram, parsley, and a bay-leaf tied tightly together).

16. Let all these vegetables, herbs, etc., fry in the butter for ten minutes. Stir them occasionally.

17. Then add three ounces of four, and stir well.

18. Now add the stock, and stir it till it boils; then move the stewpan to the side of the fire, and let it simmer about ten minutes.

19. Take a spoon and remove every particle of scum.

20. Now strain the soup into another stewpan.

21. Take the calf's head out of the cloth and cut it up in small, neat pieces.

22. Add the pieces of calf's head to the soup, also two wineglasses of sherry, the dozen force-meat halls, and squeeze in, through a strainer, the juice of half a lemon.

23. Let the soup just come to the boil, and then pour it in a hot soup-tureen for serving.