The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

fleshy parts, but the stringy substance of that mock meat is not worth eating, and few stomachs can digest it. _The Stock._--For a turtle of the above size (which is considered the best, for in comparison with them the smaller ones possess but little green fat,) cut up sixty pounds of knuckles of veal, and twenty pounds of beef, with six pounds of lean ham; well butter the bottom of three large stewpans, and put an equal proportion of meat in each, with four onions, one carrot, twenty peppercorns, ten cloves, two blades of mace, an ounce of salt, and a pint of water; place them upon sharp fires, stirring them round occasionally until the bottom of each is covered with a brownish glaze, when fill them up with the water in which you blanched the turtle, taking more water if not sufficient; when boiling place them at the corners of the fires, let them simmer two hours, keeping them always well skimmed; then pass the stock through a fine cloth into basins to cool. The stock after being drawn down in the three separate stewpans, may be turned into a large stock pot, but my reason for doing it in smaller quantities is, that it requires less ebullition, and consequently the aroma of the different ingredients is better preserved; after having passed the stock, fill them up again with water, let them simmer four hours, when pass it and convert it into glaze as directed (No. 132). _The Soup._--Put three pounds of butter into a large stewpan with ten sprigs of winter savory, ten of thyme, ten of basil, ten of marjoram, and ten bay-leaves; place it a few minutes over a moderate fire, but do not let it change colour, then mix in four pounds and a half of flour to form a roux, which keep stirring over the fire until it becomes lightly tinged, when take it off the fire and stir it occasionally until partly cold, then add the stock which should amount to ten gallons, place it again over the fire and stir it until