two pair of neat's feet quite tender, and pick all the
flesh off the bone. Boil the belly piece of a porker nearly enough, and
bone it. Roll the meat of the feet up in the pork, tie it up in a cloth
with tape round it, and boil it till it becomes very tender. Hang it up
in the cloth till it is quite cold, put it into some souse, and keep it
for use.

MOCK TURTLE. Divide a calf's head with the skin on, and clean it well.
Half boil it, take all the meat off in square pieces, break the bones of
the head, and boil them in some veal and beef broth, to add to the
richness. Fry some shalot in butter, and dredge in flower enough to
thicken the gravy; stir this into the browning, and give it one or two
boils. Skim it carefully, and then put in the head; add a pint of
Madeira, and simmer till the meat is quite tender. About ten minutes
before serving, put in some basil, tarragon, chives, parsley, cayenne
pepper, and salt; also two spoonfuls of mushroom ketchup, and one of
soy. Squeeze the juice of a lemon into the tureen, and pour the soup
upon it. Serve with forcemeat balls, and small eggs.--A cheaper way.
Prepare half a calf's head as above, but without the skin. When the meat
is cut off, break the bones, and put them into a saucepan with some
gravy made of beef and veal bones, and seasoned with fried onions,
herbs, mace, and pepper. Have ready prepared 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 them together. Add half a pint of sherry, an anchovy,
two spoonfuls of walnut ketchup, the same of mushroom ketchup, and some
chopped herbs as before. The same sauce as before.--Another way. Put
into a pan a knuckle of veal, two fine cow heels, two onions, a few
cloves, peppercorns, berries of allspice, mace, and sweet herbs. Cover
them with water, tie a thick paper over the pan, and 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 a half square, remove the bones and
coarse parts, and then put the rest on to warm, with a large spoonful of
walnut and one of mushroom ketchup, half a pint of sherry or Madeira, a
little mushroom powder, and the jelly of the meat. If it want any more
seasoning, add some when hot, and serve with hard eggs, forcemeat balls,
a squee