Buckmaster s Cookery.
bage. 9. Cover well with cold water. 10. Let it
come to the boil. 11. Skim. 12. Let the contents
simmer till the cabbages are tender. Towards thi
end, add salt if necessary. Serve with slices of bread
in the tureen.
Precautions. — Young cabbages and young bacon,
MOCK TURTLE SOUP.
Ingredients.
Calf’s Head. Carrots. Eschalots. Butter.
Knuckle of Veal. Turnip. Herbs. Sherry.
Ham. Leelc. Lemon.
1. Take half a calf’s head, bone it, and blanch for
ten minutes. 2. Butter a stock pot. 3. Place in a
rasher of lean ham cut up, a knuckle of veal of two
pounds and the calf’s head. 4. Then two carrots,
one turnip, one leek, and two eschalots, a small
bouquet garni and salt. 5. Let it simmer gently in
three quarts of water till the head is tender, it will
take about three hours. 6. Remove the head, and
when cold cut it into neat squares. 7. Strain the
stock, which should be reduced to two quarts. 8.
Add one ounce of butter, two ounces of flour to
thicken it. 9. Let it boil and throw up all scum.
10. Add two glasses of sherry, the juice of half a
lemon, and the pieces of head previously cut up. 11.
Then put in one dozen forcemeat balls✪ Mock Turtle Soup, very small
ones.
Precautions. — Do not boil the soup after adding
the forcemeat balls.
1 1 1
OX-TAIL SOUP (1).
TO MAKE TWO QUARTS.
Ingredients.
2 Ox-tails. Bouquet garni. Carrot. Onions. Stock.
1. Take two ox-tails of average size. 2. Cut them
up at the joints, as nearly as possible into pieces of
the same bulk. 3. Put them into cold water with a
little salt. 4. Let them remain two hours to remove
the blood. 5. Drain and dry them in a clean cloth.
6. Put them into a three-quart stewpan with two
ounces of butter, and a few pieces of lean beef.
7. Cook till nicely browned. 8. Add two quarts of
stock✪ Ox-Tail Soup (1) or water, one onion with two cloves stuck in it,
and a bouquet garni. 9. Bring to the boil. 10. Skim.
11. Simmer for three or four hours till the meat will
remove easily from the bones. 12. While the soup is
simmering slice three young carrots, and cook them
with fifteen button-onions in a little stock. 13. Take
the pieces of tail from the soup, remove the bones, and
put the meat only into the tureen with the carrots and
onions and strain the soup over, and serve.
Precautions. — Careful cooking in the butter, and
tender carrots are required, and the meat cut into
shapely pieces.
1. Cut up two ox-tails at the joints, and soak for
OX-TAIL SOUP (2).
2 Ox-tails.
Onion.
TO MAKE TWO QUARTS.
Ingredients.
2 Carrots. Celery.
Stock. Bouquet garni.
112
Buckmasier’s Cookery.
two hours in water with a little salt to remove the
blood. 2. Dry the pieces in a clean cloth. 3. Pul
them into a stewpan with two ounces of butter, and
cook till the pieces are nicely browned. 4. Add a
tablespoonful of flour and stir for five minutes.
5. Strain in three pints of stock✪ Ox-Tail Soup (2) or water. 6. Tie up
two small leeks, a bunch of parsley, small heads of
celery, two bay leaves, thyme and eschalot into a
faggot. 7. Slice two young carrots. 8. Add one
onion, with two cloves, a little pepper and salt
9. Simmer for three hours. 10. Skim, strain and serve.
MULLIGATAWNY SOUP.
Ingredients.
2lb. tin of calf’s head. 2 lbs. of Australian Mutton.
2 Apples. 2 Leeks. 2 Carrots, I turnip.
2 Good-sized onions. 2 Tablespoonsful of flour,
i Tablespoonful of curry powder. Salt and sugar. ✪ Mulligatawny Soup
Page 50 · 4 recipe records on this page
Presented as published in 1887. 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
Buckmaster's Cookery.
cabbage. 9. Cover well with cold water. 10. Let it come to the boil. 11. Skim. 12. Let the contents simmer till the cabbages are tender. Towards the end, add salt if necessary. Serve with slices of bread in the tureen.
Precautions. — Young cabbages and young bacon,
MOCK TURTLE SOUP.
Ingredients.
Calf’s Head. Carrots. Eschalots. Butter.
Knuckle of Veal. Turnip. Herbs. Sherry.
Ham. Leelc. Lemon.
1. Take half a calf’s head, bone it, and blanch for
ten minutes. 2. Butter a stock pot. 3. Place in a rasher of lean ham cut up, a knuckle of veal of two pounds and the calf’s head. 4. Then two carrots, one turnip, one leek, and two eschalots, a small bouquet garni and salt. 5. Let it simmer gently in three quarts of water till the head is tender, it will take about three hours. 6. Remove the head, and when cold cut it into neat squares. 7. Strain the stock, which should be reduced to two quarts. 8. Add one ounce of butter, two ounces of flour to thicken it. 9. Let it boil and throw up all scum. 10. Add two glasses of sherry, the juice of half a lemon, and the pieces of head previously cut up. 11. Then put in one dozen forcemeat balls, very small ones.
Precautions. — Do not boil the soup after adding the forcemeat balls.
1 1 1
OX-TAIL SOUP (1).
Ingredients.
2 Ox-tails. Bouquet garni. Carrot. Onions. Stock.
1. Take two ox-tails of average size. 2. Cut them up at the joints, as nearly as possible into pieces of the same bulk. 3. Put them into cold water with a little salt. 4. Let them remain two hours to remove the blood. 5. Drain and dry them in a clean cloth.
6. Put them into a three-quart stewpan with two ounces of butter, and a few pieces of lean beef.
7. Cook till nicely browned. 8. Add two quarts of stock or water, one onion with two cloves stuck in it, and a bouquet garni. 9. Bring to the boil. 10. Skim. 11. Simmer for three or four hours till the meat will remove easily from the bones. 12. While the soup is simmering slice three young carrots, and cook them with fifteen button-onions in a little stock. 13. Take the pieces of tail from the soup, remove the bones, and put the meat only into the tureen with the carrots and onions and strain the soup over, and serve.
Precautions. — Careful cooking in the butter, and tender carrots are required, and the meat cut into shapely pieces.
1. Cut up two ox-tails at the joints, and soak for
OX-TAIL SOUP (2).
2 Ox-tails. Onion.
Ingredients.
2 Carrots. Celery.
Stock. Bouquet garni.
Buckmasier’s Cookery.
two hours in water with a little salt to remove the blood. 2. Dry the pieces in a clean cloth. 3. Pul them into a stewpan with two ounces of butter, and cook till the pieces are nicely browned. 4. Add a tablespoonful of flour and stir for five minutes. 5. Strain in three pints of stock or water. 6. Tie up two small leeks, a bunch of parsley, small heads of celery, two bay leaves, thyme and eschalot into a faggot. 7. Slice two young carrots. 8. Add one onion, with two cloves, a little pepper and salt 9. Simmer for three hours. 10. Skim, strain and serve.
MULLIGATAWNY SOUP.
Ingredients.
2lb. tin of calf’s head. 2 lbs. of Australian Mutton.
2 Apples. 2 Leeks. 2 Carrots, I turnip.
2 Good-sized onions. 2 Tablespoonsful of flour,
i Tablespoonful of curry powder. Salt and sugar.
Records on this page
Mock Turtle SoupOx-Tail Soup (1)Ox-Tail Soup (2)Mulligatawny Soup