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The milk and butter are brought to boil in a double boiler and the tomatoes are put into it. Salt, pepper and sugar put in, then the soda stirred in and the soup served at once.

No. 44—MOCK-TURTLE SOUP.

Quantity for 8 Persons.

 ½ calf’s head without the brains

 1 calf’s tongue or 2 feet

 ⅛ lb. of raw ham, (scant)

 1 carrot

 1 piece of parsley root

 ½ of a celery root

 2 small onions

 ⅛ qt. red wine

 Salt and pepper

 ⅛ lb. of butter

 ⅛ lb. of flour

 1⁄16 qt. of Madeira wine

 4 eggs

 2½ qts. of water

Preparation:

The whole is cooked until tender and salt and pepper added. Then it is strained. The skin of the calf’s head is cut into small pieces (also the tongue and feet) a little salt is strewn over the meat and the red wine poured over it.

Butter and flour are browned and the bouillon, from which the fat has been removed is poured on, also the Madeira wine.

The soup is now slowly boiled for one hour. The scum and fat must be taken off.

Now the meat with the red wine are put in.

The eggs are boiled hard and the whole yolks put into the soup. You can also cut the yolks in halves and put one-half into each soup dish.