und rice, two heads of celery, two onions, or leeks.
Season with pepper and salt, and dried mint, according to your taste.
Let it all boil slowly together till reduced to five pints.

_Another._

One pound of beef, one pint of split peas, three turnips, four ounces
ground rice, three potatoes, three onions, one head of celery, seven
pints of water. Boil till reduced to six pints; then strain it through a
hair sieve, with a little whole pepper.

_Mock Turtle Soup._ No. 1.

Take a calf's head, very white and very fresh, bone the nose part of it;
put the head into some warm water to discharge the blood; squeeze the
flesh with your hand to ascertain that it is all thoroughly out; blanch
the head in boiling water. When firm, put it into cold water, which
water must be prepared as follows: cut half a pound of fat bacon, a
pound of beef suet, an onion stuck with two cloves, two thick slices of
lemon; put these into a vessel, with water enough to contain the head;
boil the head in this, and take it off when boiled, leaving it to cool.
Then make your sauce in the following manner: put into a stewpan a pound
of ham cut into slices; put over the ham two knuckles of veal, two
large onions, and two carrots; moisten with some of the broth in which
you have boiled the head to half the depth of the meat only; cover the
stewpan, and set it on a slow fire to sweat through; let the broth
reduce to a good rich colour; turn up the meat for fear of burning. When
you have a very good colour, moisten with the whole remaining broth from
the head; season with a very large bundle of sweet herbs, sweet basil,
sweet marjoram, lemon-thyme, common thyme, two cloves, and a bay leaf, a
few allspice, parsley, and green onions and mushrooms. Let the whole
boil together for one hour; then drain it. Put into a stewpan a quarter
of a pound of very fresh butter, let it melt over a very slow fire; put
to this butter as much flour as it can receive till the flour has
acquired a very good brown colour; moisten this gradually with the broth
till you have employed it all; add half a bottle of good white wine; let
the sauce boil that the flour may be well done; take off all the scum
and fat; pass it through a sieve. Cut the meat off the calf's head in
pieces of about an inch square; put them to boil in the sauce; season
with salt, a little cayenne pepper, and lemon juice. Throw in some
forcemeat balls, made according to direction, and a few hard yolks of
e