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

arrow root with a quart of cold stock and a pint of wine, (sherry), pour it into the boiling soup, keeping it stirred five minutes, then pass it through a cloth into another stewpan, add the pieces of meat from the turtle and proceed as for the thick turtle, but omitting the cayenne; this soup ought to be quite clear and of a greenish hue. No. 202. _Mock Turtle Soup._ Put a quarter of a pound of butter at the bottom of a large stewpan, then cut up twenty pounds of knuckles of veal in large dice, with two pounds of uncooked ham; put them into a stewpan with six onions, two carrots, two heads of celery, twenty peppercorns, two blades of mace, two ounces of salt, and a pint of water; set it over a sharp fire, stirring it round occasionally until the bottom of the stewpan is covered with a light brown glaze, then lay in the half of a scalded calf’s head, the cheek downwards, and fill up the stewpan with fourteen quarts of water; when boiling, place it at the corner of the fire, where let it simmer two hours and a half, keeping it well skimmed, but taking out the half head as soon as it becomes flexible to the touch, (which will take about the time the stock requires to simmer), remove all the bone and press the head flat between two dishes until cold, then pass the stock through a cloth into a basin, put a pound of butter into another stewpan, with four sprigs of winter savory, four of thyme, four of marjoram, four of basil, and four bay-leaves, fry them a few minutes in the butter, but do not let it change colour, then mix in a pound and a half of flour, stir it a few minutes over the fire until becoming slightly tinged, take it from the fire, stirring it round occasionally until partly cold, when pour in the stock, place it again upon the fire, keeping it stirred until it boils, then place it at the corner and