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.

Jill