X52 FAMILY RECEIPTS. 



MOCK TURTLE. 



Squeeze the juice of a lemon into the tureen, and 

 pour the soup upon it. 



Prepare half a calfs head without the skin: when the 

 meat is cut off, break the bones, and put them into a 

 gauce-pan 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 into small pieces; to which a cow 

 heel, likewise cut into 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, an anchovy, two spoonfuls of walnut 

 catsup, the same of mushroom catsup, and some chop- 

 ped herbs. 



SOUPS AND GRAVIES. 



GENERAL DIRECTIONS RESPECTING SOUPS AND GRA\^E9. 



When there is any fear of gravy-meat being spoiled 

 before it be wanted, season well, and fry it lightly, 

 which will preserve it two days longer; but the gravy 

 is best when the juices are fresh. 



When soups or gravies are to be put by, let them be 

 changed every day into fresh scalded pans. Whatever 

 has vegetables boiled in it, is apt to turn sour sooner 

 than the juices of meat. Never keep any gravy, &c. 

 in metal. 



When fat remains on any soup, a tea-cupful of flour 

 and water mixed quite smooth, and boiled in, will 

 take it off. 



If richness or greater consistency be wanted, a good 

 lump of butter mixed with flour, and boiled in the soup, 

 will give either of these qualities. 



Long boiling is necessary to give the full flavor of 

 the ingredients, therefore time should be allowed for 

 soups and gravies; and they are best if made the day 

 before they are wanted. 



Soups and gravies are far better when the meat is 

 put at the bottom of the pan, and stewed, and the herbs, 

 roots, &c. with butter, than when water is put to the 



