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TURTLE SOUP MOCK (made with Cow-heel)

Wash, scald, and thoroughly cleanse a cow-heel, split it in halves, and put it into a large stewpan with three-pennyworth of fresh bones broken into small pieces, six ounces of lean uncooked ham, or a large piece of bacon-rind, three onions, three carrots, a turnip, a handful of parsley, a sprig of thyme, two bay-leaves, two cloves, six allspice, eight peppercorns, a pinch of cayenne, three sage-leaves, half a dozen outer sticks of celery, and a tea-spoonful of sugar. Pour over these ingredients a gallon of cold water. Bring the liquor to the boil, skim carefully, and simmer gently for six hours. Take out the cow-heel, remove the bones, and press the meat between two dishes. Let the soup simmer another hour with the bones and trimmings; strain it, pour it out, let it stand until cold, and remove the fat from the top. Cut the meat into neat squares, and dredge a little flour over them. Fry in hot fat till they are lightly and equally browned, then drain them on a sieve. Dissolve four ounces of butter in a frying-pan, and stir into this three table-spoonfuls of flour, a tea-spoonful of curry-powder, and a tea-spoonful of dry mustard. Beat this mixture with the back of a wooden spoon, moisten with half a pint of soup, and add a tea-spoonful of anchovy sauce. Boil for twenty minutes, strain, and mix it with the rest of the stock. Put in the pieces of meat, and simmer them gently till they are heated through; add a glassful of sherry or Madeira, and a dessert-spoonful of lemon-juice; put some quenelles into the tureen, pour the soup over, and serve immediately. Time, eight hours. Probable cost, cow-heel, 4d. to 8d. each. Sufficient for twelve persons or more.