Obs. 2. — A good plain white soup maybe made simply by adding to
a couple of quarts of pale veal stock or strong well -flavoured veal
broth, a thickening of arrow-root, and from half to three quarters
of a pint of cream. Four ounces of macaroni boiled tender and
well -drained may be dropped into it a minute or two before it is
dished, but the thickening may then be diminished a little
MOCK TURTLE SOUP.
To make a single tureen of this favourite English soup in the most
economical manner when there is no stock at hand, stew gently down
in a gallon of water four pounds of the fleshy part of the shin of
21
MODERN COOKERY.
[ciiap. I.
beef, or of the neck, with two or three carrots, one onion, a small
head of celer}7, a bunch of savoury herbs, a blade of mace, a half-
teaspoonful of peppercorns, and an ounce of salt. When the meat
is quite in fragments, strain off the broth, and pour it when cold
upon three pounds of the knuckle or of the neck of veal ; simmer this
until the flesh has quite fallen from the bones, but be careful to stew
it as softly as possible, or the quantity of stock will be so much
reduced as to be insufficient for the soup. Next, take the half of a
fine calf s head with the skin on, remove the brains, and then bone
it* entirely, or let the butcher do this, and return the bones with it ;
these, when there is time, may be stewed with the veal to enrich
the stock, or boiled afterwards with the head and tongue. Strain
the soup through a hair-sieve into a clean pan, and let it drain
closel}7 from the meat. When it is nearly or quite cold, clear off all
the fat from it ; roll the head lightly round, leaving the tongue
inside, or taking it out, as is most convenient, secure it with tape
or twine, pour the soup over, and bring it gently to boil upon
a moderate fire ; keep it well skimmed, and simmer it from an
hour to an hour and a quarter ; then lift the head into a deep
pan or tureen, add the soup to it, and let it remain in until
nearly cold, as this will prevent the edges from becoming dark. Cut
into quarter-inch slices, and then divide into dice, from six to eight
ounces of the lean of an undressed ham, and if possible, one of
good flavour ; free it perfectly from fat, rind, and the smoked edges ;
peel and slice four moderate -sized eschalots, or if these should not be
at hand, one mild onion in lieu of them. Dissolve in a well-tinned
stewpan or thick iron saucepan which holds a gallon or more, four
ounces of butter ; put in the ham and eschalots, or onion, with half a
dozen cloves, two middling -sized blades of mace, a half-teaspoonful of
peppercorns, three or four very small sprigs of thyme, three tea-
spoonsful of minced parsley, one of lemon thyme and winter savoury
mixed, and when the flavour is thought appropriate, the very thin
rind of half a small fresh lemon. Stew these as softly as possible
for nearly or quite an hour, and keep the pan frequently shaken :
then put into a dredging box two ounces of fine dry flour, and
sprinkle it to them by degrees ; mix the whole well together, and
after a few minutes more of gentle simmering, add very gradually
five full pints of the stock✪ Mock Turtle Soup taken free of fat and sediment, and made
boiling before it is poured in ; shake the pan strongly round as the
first portions of it are added, and continue to do so until it contains
from two to three pints, when the remainder
Page 50 · 1 recipe record on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Obs. 2. — A good plain white soup maybe made simply by adding to a couple of quarts of pale veal stock or strong well -flavoured veal broth, a thickening of arrow-root, and from half to three quarters of a pint of cream. Four ounces of macaroni boiled tender and well -drained may be dropped into it a minute or two before it is dished, but the thickening may then be diminished a little
MOCK TURTLE SOUP.
To make a single tureen of this favourite English soup in the most economical manner when there is no stock at hand, stew gently down in a gallon of water four pounds of the fleshy part of the shin of
[ciiap. I.
beef, or of the neck, with two or three carrots, one onion, a small head of celery, a bunch of savoury herbs, a blade of mace, a halfteaspoonful of peppercorns, and an ounce of salt. When the meat is quite in fragments, strain off the broth, and pour it when cold upon three pounds of the knuckle or of the neck of veal ; simmer this until the flesh has quite fallen from the bones, but be careful to stew it as softly as possible, or the quantity of stock will be so much reduced as to be insufficient for the soup. Next, take the half of a fine calf s head with the skin on, remove the brains, and then bone it* entirely, or let the butcher do this, and return the bones with it ; these, when there is time, may be stewed with the veal to enrich the stock, or boiled afterwards with the head and tongue. Strain the soup through a hair-sieve into a clean pan, and let it drain closely from the meat. When it is nearly or quite cold, clear off all the fat from it ; roll the head lightly round, leaving the tongue inside, or taking it out, as is most convenient, secure it with tape or twine, pour the soup over, and bring it gently to boil upon a moderate fire ; keep it well skimmed, and simmer it from an hour to an hour and a quarter ; then lift the head into a deep pan or tureen, add the soup to it, and let it remain in until nearly cold, as this will prevent the edges from becoming dark. Cut into quarter-inch slices, and then divide into dice, from six to eight ounces of the lean of an undressed ham, and if possible, one of good flavour ; free it perfectly from fat, rind, and the smoked edges ; peel and slice four moderate -sized eschalots, or if these should not be at hand, one mild onion in lieu of them. Dissolve in a well-tinned stewpan or thick iron saucepan which holds a gallon or more, four ounces of butter ; put in the ham and eschalots, or onion, with half a dozen cloves, two middling -sized blades of mace, a half-teaspoonful of peppercorns, three or four very small sprigs of thyme, three teaspoonsful of minced parsley, one of lemon thyme and winter savoury mixed, and when the flavour is thought appropriate, the very thin rind of half a small fresh lemon. Stew these as softly as possible for nearly or quite an hour, and keep the pan frequently shaken : then put into a dredging box two ounces of fine dry flour, and sprinkle it to them by degrees ; mix the whole well together, and after a few minutes more of gentle simmering, add very gradually five full pints of the stock taken free of fat and sediment, and made boiling before it is poured in ; shake the pan strongly round as the first portions of it are added, and continue to do so until it contains from two to three pints, when the remainder
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Mock Turtle Soup