Mock Turtle Or Calf's Head Soup Recipe

Boil the head until perfectly tender--then take it out, strain the

liquor, and set it away until the next day--then skim off the fat, cut

up the meat, together with the lights, and put it into the liquor, put

it on the fire, and season it with salt, pepper, cloves, and mace--add

onions and sweet herbs, if you like--stew it gently for half an hour.

Just before you take it up, add half a pint of white wine. For the

balls, chop lean veal fine, with a little salt pork, add the brains, and

season it with salt, pepper, cloves, mace, sweet herbs or curry powder,

make it up into balls about the size of half an egg, boil part in the

soup, and fry the remainder, and put them in a dish by themselves.