To thicken it,
pour two or three table-spoonfuls of flour, a ladleful of the gravy, and
stir it quick till it is well mixed; pour it back into the stew-pan
where the gravy is, and let it simmer gently for half an hour longer;
skim it, and then strain it through a tamis into the stew-pan: cut the
cow-heel into pieces about an inch square, squeeze through a sieve the
juice of a lemon, a table-spoonful of mushroom catchup, a tea-spoonful
of salt, half a tea-spoonful of ground black pepper, as much grated
nutmeg as will lie on a sixpence, and a glass of Madeira or sherry wine;
let it all simmer together for five minutes longer.

Forcemeat or egg balls may be added if you please; you will find a
receipt for these, No. 380, &c.

*.* A pound of veal cutlets, or the belly part of pickled pork, or nice
double tripe cut into pieces about an inch square, and half an inch
thick, and rounded and trimmed neatly from all skin, gristle, &c. and
stewed till they are tender, will be a great addition.

_Mock Turtle_,--(No. 247.)

Is the "_bonne bouche_" which "the officers of the mouth" of old
England[219-*] prepare, when they choose to rival "_les grands
cuisiniers de France_" in a "_ragout sans pareil_."

The following receipt is an attempt (and the committee of taste
pronounced it a successful one), to imitate the excellent and generally
approved mock turtle made by Messrs. Birch, Cornhill.

Endeavour to have the head and the broth ready for the soup,[219-+] the
day before it is to be eaten.

It will take eight hours to prepare it properly.

_hours._
Cleaning and soaking the head 1
To parboil it to cut up 1
Cooling, nearly 1
Making the broth and finishing the soup 5
---
8

Get a calf's head with the skin on (the fresher the better); take out
the brains, wash the head several times in cold water, let it soak for
about an hour in spring-water, then lay it in a stew-pan, and cover it
with cold water, and half a gallon over; as it becomes warm, a great
deal of scum will rise, which must be immediately removed; let it boil
gently for one hour, take it up, and when almost cold, cut the head into
pieces about an inch and a half by an inch and a quarter, and the tongue
into mouthfuls, or rather make a side-dish of the