ggs, and serve up hot.

_Mock Turtle._ No. 2.

Take a calf's head with the skin on; let it be perfectly well cleaned
and scalded, if it is sent otherwise from the butcher's. You should
examine and see that it is carefully done, and that it looks white and
clean, by raising the skin from the bone with a knife. Boil it about
twenty minutes; put it in cold water for about ten minutes; take the
skin clean from the flesh, and cut it in square pieces. Cut the tongue
out, and boil it until it will peel; then cut it in small pieces, and
put it all together. Line the bottom of a soup-pot with slices of ham, a
bay-leaf, a bunch of thyme, some other herbs, and an onion stuck with
six cloves. Cover all this with a slice of fat bacon, to keep the meat
from burning, dry it in a clean cloth, and lay it in the pot with salt,
cayenne pepper, and as much mace as will lie on a shilling: and cover
the meat over with the parings of the head, and some slices of veal. Add
to it a pint of good strong broth; put the cover over the pot as close
as possible, and let it simmer two hours. When the head is tender, make
the browning as follows: put into a stewpan a good quarter of a pound of
butter; as it boils, dredge in a very little flour, keeping it stirring,
and throw in by degrees an onion chopped very fine, a little thyme,
parsley, &c. picked, also chopped very fine. Put them in by degrees,
stirring all the time; then add a pint of good strong broth, a pint of
good Madeira wine, and all the liquor with your meat in the stewpot. Let
them boil all together, till the spirit of the wine is evaporated, for
that should not predominate. Add the juice of two or three large lemons;
then put in the head, tongue, &c.; skim the fat off as it rises. Dish it
very hot; add forcemeat balls and hard eggs, made thus: take six or
eight and boil them hard; then take the yolks, and pound them in a
mortar with a dust of flour, and half or more of a raw egg, (beaten up)
as you may judge sufficient. Rub it all to a paste; add a little salt;
then roll them into little eggs, and add them, with the forcemeat balls,
to the turtle when you dish it.

_Mock Turtle._ No. 3.

Neat's feet instead of calf's head; that is, two calf's feet and two
neat's feet.

_Mock Turtle._ No. 4.

Two neat's and two calf's feet cut into pieces an inch long, and put
into two quarts of strong mutton gravy, with a pint of Madeira. Take
three dozen oysters, four anchovies, two onions,