34° Appendix to the Art of Cookery. 
will be equal to any Bayonne hams, provided your porkling fe 
line and well fed, 
\To drefs a mock turtle . 
TAKE a calf’s head, and fcald off the hair, as you would do 
of a pig a , then clean it, cut off the horny part in thin flicks, 
with as little of the lean as poffible ; put in a few chopp’d oyiters, 
and the brains ; have ready between a quart and three pints of 
ftrong mutton or veal gravy, with a quart of Madeira wine, a 
large tea fpoonful of Cayan butter, a large onion chopped very 
fmal! ; peel off an half of a large lemon, fined as fine as poffible, 
a little fait, the juice of four lemons, and fome fweet-herhs cut 
fmall ; ftew all thefe together till the meat is very tender, which 
will be in about an hour and an half; and then have ready the 
hack fhell of a turtle, lined with a pafte of flour and water, 
which you mu ft firft fet into the oven to harden ; then put in 
the ingredients, and fet into the oven to brown the top ; and 
when that is done, fuit your garnifh at the top with the yolks of 
eggs boiled hard, and force-meat balls. 
N. B. This receipt is for a large head ; if you cannot get the 
fhell of a turtle, a china-foop-difh will do as well ; and if no 
oven is at hand, the fetting may be omitted ; and if no oyfters 
are to be had, it is very good without. 
It has been dreffed with but a pint of wine, and the juice of 
two lemons. 
When the horny part is boiled a little tender, then put in your 
white meat. 
It will do without the oven, and take a fine knuckle of veal, 
cut off the fkin, and cut fortie of the fine firm lean into fmall 
pieces, as you do the white meat of a tuitie, and ftew it with 
the other white meat above. 
Take the firm hard fat which grows between the meat, and 
lay tnat into the fauce of fpinage or forrel, till half an hour be¬ 
fore the above is ready ; then take it out, and lay it on a fieve 
to drain ; and put in juice to ftew with the above. The re¬ 
mainder of the knuckle will help the gravy, 
To flew a buttock of beef. 
TAKE the beef that is foaked, wafh it clean from fait, and 
let it lie an hour in foft water; then take it out, and put it into 
your pot, as you would do to boil, but put no water in, cover it 
clofe with the lid, and let it ftand over a middling fire, not fierce, 
but rather flow: it will take juft the fame time to do, as if it was 
' to 
