Callipee

Take a quarter of the under part of the turtle, and scald it; taking out the shoulder-bone, and filling the cavity with a well high seasoned forcemeat made with the lean of the turtle; put it into a stewpan, with a pint of madeira, cayenne, salt, lemon juice, a clove of garlic, mace, cloves, allspice pounded, faggot of turtle herbs, six large onions, and four quarts of strong veal stock ; and stew gently till three parts done: take up the turtle, and put it into another stewpan with some of the entrails boiled, and egg balls; add a thickening of flour and butter to the liquor, let it boil, and strain it to the turtle: stew till tender, and serve in a deep dish, having a border of paste ornamented, and. previously baked.

Mock Turtle Without Calves Head

Take three cow-heels, and having cut them in pieces, stew till tender in four quarts of second stock : add five anchovies, a piece of butter, salt, cayenne, mace, cloves, shred lemon-peel, three leeks, parsley, and lemon-thyme, all finely shred : stew gently for two hours : cut two pounds of lean veal into small pieces, fry in butter of a light brown, and add to the above, with a pint of madeira, four spoonfuls of ketchup, and stew another hour: have ready some forcemeat balls and egg balls, which add a quarter of an hour before serving, and immediately before put into the tureen, add the juice of two lemons.

Mock Turtle Of Calves Head

Take a scalp cleaned by the butcher, scald for twenty minutes, wash it clean, and cut into pieces two inches square ; add four quarts of veal stock, and boil till nearly done: take two pounds of veal cut into pieces about an inch square, and stew in a quart of strong veal stock, seasoned with a faggot of turtle herbs, six onions, cayenne, salt, mace, and cloves; stew till tender, and strain, adding the meat and strained liquor to the head, etc.: let the whole stew a quarter of an hour adding a pint of madeira, forcemeat balls, and egg balls: just before serving, squeeze in the juice of a large lemon.

Or having scalded a calf's head with the skin on, saw it in two ; take out the brains, tie up the head in a cloth, and boil it one hour: cut the meat in small square pieces, and throw them into cold water, washing them clean: put the meat into a stewpan with a sufficient quantity of good veal stock to cover it; let it boil till tender, and remove it from the fire: into another stewpan put half a pound of butter, the same of lean ham cut fine, parsley, thyme, eschalots, mushrooms, marjoram, basil, and four onions, all chopped very fine, and add a pint of stock: let them all simmer for two hours ; strain, and thicken with flour, adding stock sufficient to make two tureens, and a bottle of madeira ; let it boil five minutes, add forcemeat balls, egg balls, and the meat with the stock; season with cayenne, salt, and pounded spices: let the whole heat thoroughly without boiling, add the juice of a lemon and Seville orange, and serve immediately.