Mock Turtle Soup from Modern Cookery for Private Families by Eliza Acton

Ingredients

• cloves, 6
• salt, 1 oz.: 5 hours or more, very gently.
• mace, 1 large blade
• peppercorns, ½ teaspoonful
• celery, small head
• bunch Savoury herbs
• carrots, 2 or 3
• large mild onion, 1
• shin, or neck of beef, 4 lbs.
• water, 4 quarts
• forcemeat-balls, 24.
• lemon-juice, 1 to 2 dessertspoonsful
• Good sherry or Madeira, 2 wineglassesful
• Boned half-head with skin on and tongue, 1 to 1¼ hour.
• Lean of undressed ham, 6 to 8 oz. (6 if very salt)
• the broth and 3 lbs.
• neck or knuckle of veal (bones of head if ready): 4 to 5 hours.
• shalots, 4, or onion, 1
• fresh butter, 4 oz.
• minced parsley, 3 large teaspoonsful
• minced savoury and lemon-thyme mixed, 1 small teaspoonful (thin rind ½ small lemon, when liked): 1 hour.
• middling-sized blades of mace, 2
• small, sprigs of thyme, 3 or 4
• flesh of head and tongue, 1¾ to 2 lbs.: ¾ of an hour to 1 hour (salt, if needed, to be added in interim).
• Flour, 2 oz.: 5 minutes.