Mock Turtle (I)

Ingredients

• 1/2 a calf's head
• 1/4 lb butter
• 1/4 lb lean ham
• 2 tablespoonful minced parsley
• a little minced lemon thyme
• sweet marjoram
• basil
• 2 onions
• a few chopped mushrooms (when obtainable)
• 2 shallots
• 2 tablespoonful flour
• 1/4 bottle Madeira or sherry
• force-meat balls
• cayenne
• salt and mace to taste
• the juice of 1 lemon
• 1 Seville orange
• 1 dessert-spoonful of pounded sugar
• 3 quart best stock, No. 104

Instructions

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