A cheaper way.
Prepare half a calf’s head, without the skin, as above. When the meat is cut off, break the bones, and put into a saucepan, with some gravy made of beef and veal bones, and seasoned with fried onions, herbs, mace, and pepper. Have ready two or three ox palates, boiled so tender as to blanch, and cut in small pieces; to which a cowheel, likewise cut in pieces, is a great improvement. Brown some butter, flour, and onion, and pour the gravy to it; then add the meats as above, and stew. Half a pint of sherry wine, an anchovy, two spoonfuls of walnut catsup, the same of mushroom, some chopped herbs as before. Balls, &c.
Forcemeat as for Turtle, at the Bush, Bristol.
A pound of fine fresh suet, one ounce of ready dressed veal or chicken, chopped fine, crumbs of bread, a little shalot or onion, salt, white pepper, nutmeg, mace, pennyroyal, parsley, and lemon; thyme finely shred: beat as many fresh eggs, yelks and whites separately, as will make the above ingredients into a moist paste: roll into small balls, and boil them in fresh lard, putting them in just as it boils up. When of a light brown, take them out, and drain them before the fire. If the suet be moist or stale, a great many more eggs will be necessary.
Balls made this way are remarkably light; but being greasy, some people prefer them with less suet and eggs.
Another Forcemeat, for Balls or Patties.
Pound cold veal or chicken: take out the strings: add some fat bacon; and, if you like, the least portion of scraped ham: herbs, as for the preceding: pepper, salt, a little nutmeg, crumbs of bread, a little onion, and two eggs.
Note. When forcemeat is to be eaten cold, as in pies, bacon is far better than suet, and the taste is always higher.
Another Mock Turtle.
Put into a pan a knuckle of veal, two fine cowheels, two onions, a few cloves, peppers, Jamaica peppers, mace, and sweet herbs: cover with water, and then, tying a thick paper over the pan, set it in an oven for three hours. When cold, take off the fat very nicely: cut the meat and feet into bits an inch and half square: remove the bones and coarser parts; then put the other on to warm, with walnut and mushroom catsup, a large spoonful of each, half a pint of sherry or Madeira wine, a little mushroom powder, and the jelly of the meat. When hot, if it want any more seasoning, add it, and serve with hard eggs, forcemeat balls, a juice of lemon, and a spoonful of soy.