56 Calf’s Head or Mock Turtle Soup
Boil the head till perfectly tender, then take it out, strain the liquor, and set it away till the next day, then skim off the grease. Cut up the meat, and put it in the liquor, together with the lights, (the brains should be reserved for the balls) warm it, and season it with salt, pepper, cloves, mace, and sweet herbs if you like and onions, let it stew gently for half an hour. Just before taking it up add half a pint of white wine. For the balls chop lean veal fine, with a small piece of raw salt pork, add the brains, and season it highly with salt, pepper, cloves, mace, and sweet herbs, or curry powder, make it up into balls, about the size of half a hen’s egg, boil part in the soup, and fry the remainder, and put them in a dish by themselves.