tongue and brains, as
in No. 10.

When the head is taken out, put in the stock meat,[219-++] about five
pounds of knuckle of veal, and as much beef; add to the stock all the
trimmings and bones of the head, skim it well, and then cover it close,
and let it boil five hours (reserve a couple of quarts of this to make
gravy sauces, &c. see No. 307); then strain it off, and let it stand
till the next morning; then take off the fat, set a large stew-pan on
the fire with half a pound of good fresh butter, twelve ounces of onions
sliced, and four ounces of green sage; chop it a little; let these fry
one hour; then rub in half a pound of flour, and by degrees add your
broth till it is the thickness of cream; season it with a quarter of an
ounce of ground allspice and half an ounce of black pepper ground very
fine, salt to your taste, and the rind of one lemon peeled very thin;
let it simmer very gently for one hour and a half, then strain it
through a hair-sieve; do not rub your soup to get it through the sieve,
or it will make it grouty; if it does not run through easily, knock your
wooden-spoon against the side of your sieve; put it in a clean stew-pan
with the head, and season it by adding to each gallon of soup half a
pint of wine; this should be Madeira, or, if you wish to darken the
colour of your soup, claret, and two table-spoonfuls of lemon-juice, see
No. 407*; let it simmer gently till the meat is tender; this may take
from half an hour to an hour: take care it is not over-done; stir it
frequently to prevent the meat sticking to the bottom of the stew-pan,
and when the meat is quite tender the soup is ready.

A head weighing twenty pounds, and ten pounds of stock meat, will make
ten quarts of excellent soup, besides the two quarts of stock you have
put by for made dishes, &c.

_Obs._ If there is more meat on the head than you wish to put in the
soup, prepare it for a pie, and, with the addition of a calf's foot
boiled tender, it will make an excellent ragout pie; season it with
zest, and a little minced onion, put in half a tea-cupful of stock,
cover it with puff paste, and bake it one hour: when the soup comes from
table, if there is a deal of meat and no soup, put it into a pie-dish,
season it a little, and add some little stock to it; then cover it with
paste, bake it one hour, and you have a good mock turtle pie.

This soup was eaten by the committee of taste with unanimous applause,
and they pronounced it a