On Sunday, April 25, 2021 at 12:07:24 AM UTC-4, wrote:
> Maybe this belonged to my mother. Maybe I picked it up years ago at a
> old cookbook sale and forgot. I honestly don't recall.
>
> It's called Early American Cookery. Published in 1996. "The Good
> Housekeeper 1841" by Sarah Josepha Hale.
>
> I just happened to turn to a page about making 'Mock Turtle Soup.' It
> says "Scald and clean thoroughly a calf's head with the skin on; boil it
> gently one hour in four quarts of water, skimming it well. Take out the
> head and when almost cost cut the meat off and divide it into bits about
> an inch square. Slice and fry of a light brown in butter, two pounds of
> the leg of beef and two of veal, with five onions cut small and two
> ounces of green sage. Add these to the liquor in which the head was
> boiled, also the bones of the head and trimmings, two whole onions, a
> haldful of parsley, one teaspoonful of ground allspice and two of black
> pepper, salt to your taste and the rind of one lemon. Let it simmer and
> stew gently for five hours..." etc. etc.
>
> I'm thinking, wouldn't it just be easier to catch a turtle or two and
> make actual turtle soup? BTW, turtle soup is delicious.

Turtle soup is pretty out of date, isn't it?