Catherine Owen's new cook book ..

Thick Mock Turtle.— To make Thich Mock Turtle, proceed exactly as before; only instead of using clear stock, any stock made from bones and scraps will do; it will, of course, need no clearing; thicken with brown thickening (see recipe), about one tablespoonful or more for each quart, and all the flavoring, egg-balls, etc., as in the last recipe. Mock Turtle Soup. — A fine American recipe. — Prepare a calf's head as already directed, saving tongue and brains, Lay in the bottom of the pot a carrot, a turnip, a small head of celery, three small onions, two large sprigs of parsley, two of thyme, one bay-leaf, one ounce of salt, and four cloves; and unless the flavor is objected to, half a pound of lean ham. On these lay the head ; then add seven quarts of water. Let it simmer three hours. Egg Balls for Soups. — Boil three eggs hard; pound the yolks, adding a small teaspoonful of very finely chopped parsley, half a saltspoonful of fine salt, a quarter one of white pepper; moisten with raw yolk, and roll each ball in white of egg beaten only a little; when well coated, dip into flour and drop into boiling water for two minutes. Mulligatawky Soup. — This rich soup is best made with the excellent but despised rabbit. A fowl, however, can be substituted. Take a small knuckle of veal, say three pounds, and one rabbit or fowl; if rabbit, lay it in water after cleaning. Cut up the veal ; put the meat in a pot with two ounces of butter, a small slice of lean ham if approved. Soups. 145 three onions and six apples peeled and cut up, and half a pint of cold water ; set the stewpan on a hot fire, shaking it about occasionally till the bottom is covered with a brownish glaze ; then add a carrot cut up, a turnip, three tablespoonfuls of curry powder, one of salt, and four tablespoonfuls of flour ; mix all well together, and pour on a gallon of hot, not boiling, water ; lay in the bones of the veal, and the chicken or rabbit cut up ; let all simmer three hours. Take out the chicken or rabbit ; trim some nice pieces to serve in the soup ; keep the rest with a cup of the soup for an entree (see recipe). Skim off all scum and fat as it rises ; then strain the soup. Have some plain boiled rice to serve separate. The pieces of rabbit or chicken are either put in the soup or handed round with the rice. Of course, the amount of curry powder may be reduced one-half if too hot. FISH SOUPS. FREisrcH Fisherman's Soup.— Put a quarter pound of butter in a stewpan ; when melted, add six ounces of flour ; stir well together over a slow fire a few minutes ; when cool, add a quart of milk and two quarts of stock ; stir over the fire till boiling ; cut the flesh from two flounders (or other firm fish) ; throw in the bones and trimmings to the soup, with four cloves, two bay-leaves, one spoonful of essence of anchovies, one of Harvey or Worcestershire sauce, half a saltspoonful of cayenne, a teaspoonf ul of sugar, one of salt {three if stock was unsalted); let the whole boil quickly for ten minutes, skimming well ; cut the fish into neat pieces ; lay it in a stewpan with a tablespoonful of finely chopped parsley ; strain the soup through a fine strainer on to the fish ; 146 Practical Recipes. let it cook ten minutes ; add a gill of cream if you have it, and serye. In place of stock, oyster liquor may be used.