turnips, 6 potatoes, 6 onions, 1 head of celery, 1 bunch of savoury
herbs, pepper and salt to taste, 2 blades of mace, a little allspice, 4
cloves, the crumb of a French roll, 6 quarts of water.
_Mode_.--Clean the head, rub it with salt and water, and soak it for 5
hours in warm water. Simmer it in the water till tender, put it into a
pan and let it cool; skim off all the fat; take out the head, and add
the vegetables cut up small, and the peas which have been previously
soaked; simmer them without the meat, till they are done enough to pulp
through a sieve. Add the seasoning, with pieces of the meat cut up; give
one boil, and serve.
_Time_.--4 hours. _Average cost_, 6d. per quart.
_Seasonable_ in winter.
_Sufficient_ for 16 persons.
_Note_.--An excellent hash or _ragoût_ can be made by cutting up the
nicest parts of the head, thickening and seasoning more highly a little
of the soup, and adding a glass of port wine and 2 tablespoonfuls of
ketchup.
MOCK TURTLE.
I.