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TURTLE SOUP, MOCK (another way)

Take half a calf's head with the skin on. Remove the brains, and lay them aside; wash the head in several waters, and let it soak in cold spring water for an hour. Put it into a stewpan, cover with cold water, let it boil gently for an hour, and carefully remove the scum as it rises. Cut the meat from the bones, and divide it with the tongue into small neat squares of about an inch. Let these cool, put them into a saucepan, cover with two quarts of stock, and let them boil gently until they are tender without being overdone. Melt four ounces of butter in a saucepan, and put in three ounces of lean, uncooked ham cut into dice, a sliced carrot, two table-spoonfuls of chopped parsley, a table-spoonful of mixed sweet herbs, of which two-fifths shall be sweet marjoram, two-fifths basil, and one-fifth thyme, two chopped onions, and one or two chopped mushrooms when they are to be had. Stir these over the fire for two or three minutes, then pour over them a pint of stock, and let them simmer gently for two hours. Moisten two table-spoonfuls of flour with a little cold stock, and add this to the seasoning stock. Let it boil; add the remainder of the stock, and rub the soup through a fine hair sieve. Put it back into the saucepan with the pieces of meat, boil all gently together for a few minutes, add a glassful of wine, a table-spoonful of lemon-juice, and salt and pepper if required. Have the forcemeat balls ready prepared, put them into the tureen, pour the soup over them, and serve very hot. Time, six or seven hours. Sufficient for twelve persons or more.