The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

put in some basil, tarragon, chives, parsley, cayenne pepper, and salt; also two spoonfuls of mushroom ketchup, and one of soy. Squeeze the juice of a lemon into the tureen, and pour the soup upon it. Serve with forcemeat balls, and small eggs.--A cheaper way. Prepare half a calf's head as above, but without the skin. When the meat is cut off, break the bones, and put them into a saucepan with some gravy made of beef and veal bones, and seasoned with fried onions, herbs, mace, and pepper. Have ready prepared two or three ox-palates boiled so tender as to blanch, and cut into small pieces; to which a cow heel, likewise cut into pieces, is a great improvement. Brown some butter, flour, and onion, and pour the gravy to it; then add the meats as above, and stew them together. Add half a pint of sherry, an anchovy, two spoonfuls of walnut ketchup, the same of mushroom ketchup, and some chopped herbs as before. The same sauce as before.--Another way. Put into a pan a knuckle of veal, two fine cow heels, two onions, a few cloves, peppercorns, berries of allspice, mace, and sweet herbs. Cover them with water, tie a thick paper over the pan, and set it in an oven for three hours. When cold, take off the fat very nicely, cut the meat and feet into bits an inch and a half square, remove the bones and coarse parts, and then put the rest on to warm, with a large spoonful of walnut and one of mushroom ketchup, half a pint of sherry or Madeira, a little mushroom powder, and the jelly of the meat. If it want any more seasoning, add some when hot, and serve with hard eggs, forcemeat balls, a squeeze of lemon, and a spoonful of soy. This is a very easy way of making an excellent dish of mock turtle.--Another. Stew a pound and a half of scrag of mutton, with three pints of water till reduced to a quart. Set on the broth, with a calf's foot and a