* Country butchers, in preparing a calf s head for sale in the ordinary way, take
off the skin (or scalp), considered so essential to the excellence of this soup, and
frequently throw it away ; it may, therefore, often be procured from them at
very slight cost, and is the best possible addition to the mock turtle. It is
cleared horn the head in detached portions with the hair on, but this may easily
be removed after a few minutes’ scalding as from the head itself, or the feet, by
the direction given in Chapter of Siveet Dishes. In London it is sold entire, and
very nicely prepared, and may be served in many forms, besides being added to
soup with great advantage.
+ When the butter is considered objectionable, the flour, without it, may be
mixed to the smoothest batter possible, with a little cold stock or water, and
stirred briskly into the boiling soup : the spice3 should be blended with it.
CHAP. I.]
SOUPS.
27
it perfectly from scum. Put into it just before it is ready for table
three dozens of small forcemeat-balls ; the brain cut into dice✪ Old-Fashioned Mock Turtle (after
having been well soaked, scalded,* and freed from the film), dipped
into beaten yolk of egg, then into the finest crumbs mixed with salt,
white pepper, a little grated nutmeg, fine lemon-rind, and chopped
parsley fried a fine brown, well drained and dried ; and as many
egg-balls, the size of a small marble, as the yolks of four eggs will
supply. (See Chapter VIII). This quantity will be sufficient for
two large tureens of soup ; when the whole is not wanted for table at
the same time, it is better to add wine only to so much as will be re-
quired for immediate consumption, or if it cannot conveniently be
divided, to heat the wine in a small saucepan with a little of the soup,
to turn it into the tureen, and then to mix it with the remainder by
stirring the whole gently after the tureen is filled. Some persons
simply put in the cold wine just before the soup is dished, but this is
not so well.
Whole calf’s head with skin on, boiled li hour. Stock: neck of
beef, browned in butter, 8 lbs. ; lean of ham, \ to | lb. ; onions, 4 ;
large carrots, 3 ; heads of celery, 3 ; large bunch herbs ; salt, 2 oz.
(as much more to be added when the soup is made as will season it
sufficiently) ; thin rind, 1 lemon ; peppercorns, 1 dessertspoonful ;
bones and trimmings of head : 8 hours. Soup : stock, 4 to 5 quarts ;
flour and butter for thickening, of each 4 oz. ; pounded mace, half-
teaspoonful ; cayenne, third a« much (more of each as needed) ;
sherry, half pint : 2 to 3 minutes. Flesh of head and tongue, nearly
or quite 2 lbs. : If to 1^ hour. Forcemeat-balls, 36 ; the brain cut
and fried ; egg-balls, 16 to 24.
Obs. — When the brain is not blanched it must be cut thinner in
the form of small cakes, or it will not be done through by the time it
has taken enough colour : it may be altogether omitted without much
detriment to the soup, and will make an excellent corner dish if
gently stewTed in white gravy for half an hour, and served with it
thickened with cream and arrowroot to the consistency of good white
sauce, then rather highly seasoned, and mixed with plenty of minced
parsley, and some lemon-juice.
GOOD calf’s HEAD SOUP.
(Not expensive ,) ✪ Good Calf's Head Soup
Page 53 · 3 recipe records 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
* Country butchers, in preparing a calf s head for sale in the ordinary way, take off the skin (or scalp), considered so essential to the excellence of this soup, and frequently throw it away ; it may, therefore, often be procured from them at very slight cost, and is the best possible addition to the mock turtle. It is cleared horn the head in detached portions with the hair on, but this may easily be removed after a few minutes’ scalding as from the head itself, or the feet, by the direction given in Chapter of Sweet Dishes. In London it is sold entire, and very nicely prepared, and may be served in many forms, besides being added to soup with great advantage.
+ When the butter is considered objectionable, the flour, without it, may be mixed to the smoothest batter possible, with a little cold stock or water, and stirred briskly into the boiling soup : the spice3 should be blended with it.
it perfectly from scum. Put into it just before it is ready for table three dozens of small forcemeat-balls ; the brain cut into dice (after having been well soaked, scalded,* and freed from the film), dipped into beaten yolk of egg, then into the finest crumbs mixed with salt, white pepper, a little grated nutmeg, fine lemon-rind, and chopped parsley fried a fine brown, well drained and dried ; and as many egg-balls, the size of a small marble, as the yolks of four eggs will supply. (See Chapter VIII). This quantity will be sufficient for two large tureens of soup ; when the whole is not wanted for table at the same time, it is better to add wine only to so much as will be required for immediate consumption, or if it cannot conveniently be divided, to heat the wine in a small saucepan with a little of the soup, to turn it into the tureen, and then to mix it with the remainder by stirring the whole gently after the tureen is filled. Some persons simply put in the cold wine just before the soup is dished, but this is not so well.
Whole calf’s head with skin on, boiled li hour. Stock: neck of beef, browned in butter, 8 lbs. ; lean of ham, \ to | lb. ; onions, 4 ; large carrots, 3 ; heads of celery, 3 ; large bunch herbs ; salt, 2 oz. (as much more to be added when the soup is made as will season it sufficiently) ; thin rind, 1 lemon ; peppercorns, 1 dessertspoonful ; bones and trimmings of head : 8 hours. Soup : stock, 4 to 5 quarts ; flour and butter for thickening, of each 4 oz. ; pounded mace, halfteaspoonful ; cayenne, third a« much (more of each as needed) ; sherry, half pint : 2 to 3 minutes. Flesh of head and tongue, nearly or quite 2 lbs. : If to 1^ hour. Forcemeat-balls, 36 ; the brain cut and fried ; egg-balls, 16 to 24.
Obs. — When the brain is not blanched it must be cut thinner in the form of small cakes, or it will not be done through by the time it has taken enough colour : it may be altogether omitted without much detriment to the soup, and will make an excellent corner dish if gently stewed in white gravy for half an hour, and served with it thickened with cream and arrowroot to the consistency of good white sauce, then rather highly seasoned, and mixed with plenty of minced parsley, and some lemon-juice.
GOOD calf’s HEAD SOUP.
(Not expensive ,)
Records on this page
Old-Fashioned Mock TurtleGood Calf's Head SoupGood Calf’s Head Soup