No. 3 Mock Mock Turtle
Line the bottom of a 5-pint stewpan with 1 ounce of lean bacon or ham, 1½ pounds lean gravy beef, a cow’s heel, inner rind of a carrot, a sprig of lemon thyme, winter savory, 3 sprigs of parsley, a few green leaves of sweet basil, 2 onions, a large onion with 4 cloves stuck in it, 18 grains of allspice, 18 grains of pepper. Pour on these 1 pint of cold water, cover the stewpan and set it on a slow fire to boil gently ¼ hour. Watch it carefully, if need be, with the cover off, until it gets a good brown color; then fill up the stewpan with boiling water, and let it simmer for 2 hours. If you wish you can cut up some of the meat into mouthfuls and put into the soup. To thicken it take 2 tablespoonfuls of flour, a ladleful of gravy, mix them and pour it into the stewpan where the gravy is, let it simmer ½ hour longer. Skim it and strain through a fine sieve. Cut the cow’s heel in pieces 1 inch square. Squeeze the juice of a lemon, 1 tablespoonful of mushroom catsup, 1 teaspoonful of salt, ½ teaspoonful of black pepper, a pinch of grated nutmeg, a glass of Madeira or sherry wine, through a sieve into the stewpan of soup; let simmer 5 minutes longer.