add the calf's head, season with a very little cayenne pepper, a
little salt, the juice of one lemon, and, if desired, a quarter
teaspoonful pounded mace and a dessert-spoon sugar.

Having previously prepared force meat balls, add them to the soup, and
five minutes after serve hot.


GREEN TURTLE SOUP.

One turtle, two onions, a bunch of sweet herbs, juice of one lemon,
five quarts of water, a glass of Madeira.

After removing the entrails, cut up the coarser parts of the turtle
meat and bones. Add four quarts of water, and stew four hours with the
herbs, onions, pepper and salt. Stew very slowly, do not let it cease
boiling during this time. At the end of four hours strain the soup,
and add the finer parts of the turtle and the green fat, which has
been simmered one hour in two quarts of water. Thicken with brown
flour; return to the soup-pot, and simmer gently for an hour longer.
If there are eggs in the turtle, boil them in a separate vessel for
four hours, and throw into the soup before taking up. If not, put in
force meat balls; then the juice of the lemon, and the wine; beat up
at once and pour out.

Some cooks add the finer meat before straining, boiling all together
five hours; then strain, thicken and put in the green fat, cut into
lumps an inch long. This makes a handsomer soup than if the meat is
left in.