MOCK TURTLE SOUP.
Clean very well a calf’s head, take out the eyes, cut off the nose; let it soak for ten minutes; then put it down with five quarts of water, a small piece of ham, four onions, and some salt; let these boil till tender, or till the meat will leave the bones; then strain it; add cloves, nutmeg, parsley, and thyme; let it stew slowly for an hour; add a small piece of butter rubbed in flour, some wine and mushroom catsup. You can then put the meat in or send the soup to table without it, as preferred.