Mock Turtle or Calf's Head, Clear Soup

Bone a calf's head the same as described for plain calf's head (No. 1519); put it into cold water in a saucepan on the fire, boil up the liquid and let it continue boiling for half an hour, then drain, refresh and singe it. Butter the bottom of a saucepan, cover it with slices of ham, a carrot and some onions, a bunch of parsley garnished with sage, chives, thyme and bay leaf. Split the bones taken from the head, lay them on this bed of vegetables and add two pounds of knuckle of veal, and a pound and a half of chicken, or else some chicken thighs, either of these being partially roasted; moisten with a quart of water, and let boil on a moderate fire until the liquid is reduced and fallen to a glaze, and the vegetables slightly colored. Moisten again with six quarts or either broth or water, add the blanched calf's head, boil up the liquid again, then skim and throw in one onion with a clove in it, a little mace and a quarter of a pound of mushroom trimmings; continue to boil slowly and when the head is cooked, remove it from the stock; cover it over with broth, and leave it till cold. Now cut away the white skin near the snout, divide the meat into equal sized half inch square pieces, taking only the coetaneous parts. Remove the chicken when done, season the stock, skim off the fat and strain it through a sieve, clarify it with two pounds of chopped beef and one whole egg, proceeding the same as for a consomme. Strain the liquid through a napkin or a silk sieve, and thicken it with a spoonful of fecula for each quart, diluting the fecula with half a gill of sherry and a little water, and then pouring it into the soup, stirring it vigorously until all is well mixed, then return it to the fire and stir again until it boils. Pound the meat from the chickens free of all fat, bones and skin, add to them when well pounded, four hard boiled egg-yolks, salt, nutmeg and four raw egg-yolks, rubbing all through a sieve, mix in some chopped parsley and with this preparation make some small half inch diameter quenelles; poach them in boiling and salted water, drain and put them into a saucepan with the pieces of calf's head, moisten with the stock, boil and skim, then add half a gill of Madeira or extra sherry wine for each quart of soup, and the juice of half a lemon for each quart; pour it into a soup tureen and serve very hot.