Margaret Brown's French Cookery Book

the trimmings and bones of the head, skim it well, cover close, let it boil 5 hours (save 2 quarts of this for gravy sauce), strain it off and let stand until morning; then take off the fat; set a large stewpan on the fire, with half a pound of fresh butter, 12 ounces of sliced onions, 4 ounces of green sage; chop it a little; let these fry 1 hour, then rub in one pound of flour, then add the broth by degrees until it is as thick as cream. Season with 1/4 ounce of ground allspice, 1/2 ounce of black pepper ground fine, salt to your taste the rind of a lemon peeled thin. Let it simmer gently for 1-1/2 hours, strain through a hair sieve. If it does not go through easily press a wooden spoon against the sides of the sieve. Put it in a clean stewpan with the head, and season it by putting to each gallon of soup 1/2 pint of wine, 2 tablespoonfuls of lemon juice. Let it simmer until the meat is tender (from 1/2 hour to 1 hour). Take care it is not overdone. Stir often to keep the meat from sticking to the pan. When the meat is quite tender the soup is ready. A head of 20 pounds and 10 pounds of stock-meat will make 10 quarts of soup, besides the 2 quarts of stock-meat set aside for side dishes. If there is more meat on the head than you wish to use make a ragout pie of some of it. No. 3. MOCK MOCK TURTLE. Line the bottom of a 5-pint stewpan with 1 ounce of lean bacon or ham, 1-1/2 pounds lean gravy beef, a cow's heel, inner rind of a carrot, a sprig of lemon thyme, winter savory, 3 sprigs of parsley, a few green leaves of sweet basil, 2 onions, a large onion with 4 cloves stuck in it, 18 grains of allspice, 18 grains of pepper. Pour on these 1 pint of cold water, cover the stewpan and set it on a slow fire