up pieces of head, and what wine you choose, Madeira, sherry, or claret, about a wine-glassful of either of the two former, to a quart of soup. When the meat is tender, the soup is done, and from half to three-quarters of an hour ought to cook it.
Have ready 12 each of forcemeat and egg balls to serve in the tureen. Forcemeat balls are made of veal or fowl, suet and parsley, all minced very fine, mixed with bread-crumbs, salt, pepper, cayenne, lemon-peel, nutmeg, and allspice, and wetted with yoke of egg, to make up into balls. Fry of a light brown, and lay them in a small sieve to drain before you put them in the tureen. Egg balls are eggs boiled hard, the yoke taken from the white and pounded well in a mortar, a little salt added, and as much raw yolk of egg and flour as will bind these into balls, not bigger than a marble. Put them into the soup soon enough to cook them. Before you serve the soup, squeeze the juice of a lemon into the tureen.
Some persons put ox palates, in slices, in mock turtle; pickled cucumbers cut very thin may also be an improvement. The above is not an expensive receipt, though, perhaps, quite rich enough. Cheaper Mock Turtle may be made of cow-heels or calf's feet, stewed gently, strained, and the liquor added to plain stock of beef, an onion, and what herbs and other seasonings you like. Cut up the feet, and put them into the soup, just before you serve it. Add lemon juice and wine, if you like.
The hare must be quite fresh. Cut it up (washed, but not soaked), put it in a stewpan, with six middling-sized onions (two burnt), two bay leaves, a blade of mace, three cloves, a bunch of parsley, a little sweet basil, thyme, and celery, also a little broth, plain stock, or, if you have neither, soft water, to cover the meat. If you desire it to be very good, add 1 lb. of gravy beef, notched and browned first; when it has come to a boil, and been scummed, put in three quarts of water, and simmer, if the hare be young, three hours; if old, longer. Strain it, set the best pieces cut rather small apart, to serve in the tureen, and cut all the meat off the other parts, to pound with soaked crumb of
