Margaret Brown's French Cookery Book

to boil gently 1/4 hour. Watch it carefully, if need be, with the cover off, until it gets a good brown color; then fill up the stewpan with boiling water, and let it simmer for 2 hours. If you wish you can cut up some of the meat into mouthfuls and put into the soup. To thicken it take 2 tablespoonfuls of flour, a ladleful of gravy, mix them and pour it into the stewpan where the gravy is, let it simmer 1/2 hour longer. Skim it and strain through a fine sieve. Cut the cow's heel in pieces 1 inch square. Squeeze the juice of a lemon, 1 tablespoonful of mushroom catsup, 1 teaspoonful of salt, 1/2 teaspoonful of black pepper, a pinch of grated nutmeg, a glass of Madeira or sherry wine, through a sieve into the stewpan of soup; let simmer 5 minutes longer. No. 4. SOUTHERN MOCK TURTLE SOUP. Wash a calf's head clean, put 2 gallons of water on it, set it to boil; put in a hock of ham (smoked), weighing about 2 pounds, also thyme, 3 onions, 1 bunch of celery tops, 1 tablespoonful each of allspice cloves, not ground; let it boil down slowly to 1-1/2 gallons. When the head is done take it out, being careful to remove the brains and tongue, then cut the meat into small pieces. Strain the soup; brown 1/2 pound of flour and make a batter of it to thicken the soup; grate 1/2 of a nutmeg in it, put in pepper and salt to taste; take a portion of the brain and make it into small cakes, as you would fritters, fry them in lard; take 1/2 pound of veal cutlets, and a small part of the ham, chop up with a little parsley and onion, season with pepper and salt; make small forcemeat balls, frying them in lard, having first rolled them in eggs, then in breadcrumbs; put the forcemeat ball in the soup just before dishing up, together with 1/2 pint of wine. No. 5. CELERY SOUP. After splitting 6 heads of celery