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Mock Turtle Soup

1/2 calf's head
1/4 lb butter
1/4 lb lean ham
2 tablespoonfuls minced parsley
a little minced lemon
sweet marjoram
2 onions
a few chopped mushrooms
2 shallots
2 tablespoonfuls flour
1/4 bottle Madeira or sherry
force-meat balls
salt and mace to taste
the juice of 1 lemon and 1 Seville orange
1 dessert-spoonful pounded sago
3 quarts good-quality stock

Scald the head with the skin on, remove the brain, tie the head up
in a cloth, and let it boil for 1 hour. Then take the meat from
the bones, cut it into small square pieces, and throw them into
cold water. Now take the meat, put it into a stewpan, and cover
with stock; let it boil gently for an hour, or rather more, if not
quite tender, and set it on one side. Melt the butter in another
stewpan, and add the ham, cut small, with the herbs, parsley,
onions, shallots, mushrooms, and nearly a pint of stock; let these
simmer slowly for 2 hours and then dredge in as much flour as will
dry up the butter. Fill up with the remainder of the stock, add
the wine, let it stew gently for 10 minutes, rub it trhough a tammy,
and put it to the calf's head; season with cayenne, and, if required,
a little salt; add the juice of the orange and lemon; and when
liked, 1/4 teaspoonful of pounded mace, and the sugar. Put in the
force-meat balls, simmer 5 minutes, and serve very hot.


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