No. 4 Southern Mock Turtle Soup
Wash a calf’s head clean, put 2 gallons of water on it, set it to boil; put in a hock of ham (smoked), weighing about 2 pounds, also thyme, 3 onions, 1 bunch of celery tops, 1 tablespoonful each of allspice cloves, not ground; let it boil down slowly to 1½ gallons. When the head is done take it out, being careful to remove the brains and tongue, then cut the meat into small pieces. Strain the soup; brown ½ pound of flour and make a batter of it to thicken the soup; grate ½ of a nutmeg in it, put in pepper and salt to taste; take a portion of the brain and make it into small cakes, as you would fritters, fry them in lard; take ½ pound of veal cutlets, and a small part of the ham, chop up with a little parsley and onion, season with pepper and salt; make small forcemeat balls, frying them in lard, having first rolled them in eggs, then in breadcrumbs; put the forcemeat ball in the soup just before dishing up, together with ½ pint of wine.