Cassell's dictionary of cookery

Second, return the bones to the pot, and add three pounds of fillet of veal, three pounds of leg of beef, cut into an inch and a half square pieces, three pounds of delicate pickled pork, also cut into small pieces, three or four slices of good soimd old ham for flavouring, four large onions, sliced, three heads of celery, a large bunch of savoury herbs, parsley, a few leaves of green basil, lemon thyme, marjoram, two bay-leaves, and stew gently, with good careful skimming, three full hours, adding stock to keep up the required quantity of soup. Third, while the stock is boiling, cut from the head the skin and fat that adheres to it into nice sizable pieces, and cut the tongue into cubes of an inch square, the fleshy parts of the head into diamonds, dice, or any other shape. Make brain balls, or any other forcemeat, or egg balls. Fourth, when the stock has been sufficiently boiled, strain it from the bones, &c. (retaining only rich bits of meat), into a large clean stewpan ; add the skin, tongue, &c., and a seasoning of cayenne and mace, Harvey's sauce, mushroom ketchup, or any other seasoning that may be desirable. Thicken with four ounces of butter, kneaded in as much brown flour, and simmer gently for an horn-, if the calf's head, &c., require it; but twenty minutes before serving, add half a pint of sherry and the brain or other balls, button mushrooms (two or three ounces). Fifth, the best mode is to place the pieces of head, &c., at the bottom of the tureen, and strain the soup through a tammy-cloth; but if due care has been taken in the second stage of the preparation, and the skinuning has been constant and careful, this need not be resorted to. Sixth, serve with lemon on a plate, as some persons like the soup a little acid. (For half a calf's head take half the ingredients. This recipe is for fom- quarts. Mock Tujtle Soup of Calf's Head (another wa,j).— See CaK's Head, Mock Turtle Soup. Mock Turtle Soup, Forcemeat Balls for (stf-tf Forcemeat Balls, &c.). Modena Cake.— The lightness of this cake depends greatly on the mixing and beating together of the ingredients. Warm six ounces of butter before the fire until it is as soft as cream. Beat into it half a pound of flour, and the same of finely-sifted sugar. Have ready whisked half a dozen eggs (they should be whisked from ten to fifteen minutes). Work the flour and sugar gradually and smoothly with the eggs. Add grated lemon-peel and thinly-sliced candied orange-peel to flavour; and lastly, mix during the whole time as much carbonate of soda as will cover a shilling. Put the cake quickly into the oven, which should be moderately heated. The tin should be lined with a buttered paper. Time, ten to fifteen minutes to beat eggs ; to bake, an hour. Mogul Sauce. — Mhice ten or a dozen shallots, pour vinegar on them, and let them soak six hours. Strain the vinegar-, about a pint; add the same quantity of mushroom ketchup, rather less than half the quantity of soy, a small tea-spoonful of cayenne, a dozen allspice, some anchovy -juice, and half a teaspoonful of mustard-seed. Boil gently, strain, bottle, and cork the bottles tightly.