5. Mock Turtle. — This can be fairly made with a sheep’s head.
The head must not be skinned, hut the hair scalded off. It must
be split, first parboiled in water, and tlien boiled to a perfect jelly
for hours in good strong stock, fully seasoned with ham, onions,
cloves, celery, herbs, &c. The head should then be removed and
allowed to cool under a weight, and the stock set aside. Shortly
before serving remove every particle of grease, thicken with flour
and butter, add some sherry, some force-meat balls, a little glaze
or Bovril, and the most gelatinous portions of the head cut into
squares, and serve.
0. Mulligatawny Soup.— Slice three onions and fry them with-
out colouring in 1 unit of butter. Add one apple, cut into slices,
and let it dissolve over a slow fire, llien mix in 1 unit of curry
244 The Complete Indian
powder and flour, add 40 of medium stock, and simmer for an
hour. Pass tlirougli a sieve, and serve with any remains of cold
poultry cut into slices and warmed in the soup. Rice, and lemons
in slices✪ Mulligatawny Soup, to he handed with it.
7- Oxtail Soup. — The stock for this should be made of the tail,
and requires careful clearing. If wanted very good, stock must be
used instead of water, in the usual proportion. The joints of tail
should be removed when cooked, and the soup finished by clearing
with white of eggs. A little wine, some cut carrots, turnips, button
onions, and celery (previously boiled)✪ Oxtail Soup sliould he added, and finally
the ox-tail.
8. White Soup. — This must he made with clear, colourless
stock. Mutton, if free from all fat, answers well, but fowl or
rabbit is best. To every 40 units of stock allow 2 of pounded
almonds and of white breast meat, 4 of stale bread crumbs, and a
little flavouring of mace and lemon peel. Pound these ingredients,
moisten with the stock, and rub through a sieve. Add 4 units of
good cream✪ White Soup, and serve with fried croutons or vermicelli.
Soups without Meat.
1. Bisque. — Make a good stock by boiling 1 unit of good fresh
river fish with 1 unit of water. Add a sufficient flavouring of
onion, carrot, celery, parsley, thyme, and a suspicion of garlic.
Fry these with a little butter, add the stock, and let all simmer.
Take some of the liquor and meat of a tin of lobster and pound
in a mortar, add to the stock, and give one boil. Pass through
a sieve, and season with sherry, some Harvey and anchovy sauce,
cayenne, or lemon juice. Pour over little hits of lobster, and serve.
This may be made with prawns also.
2. Bisque ITndienne. — As for mulligaUiwny, but made with
fish and the addition of a little anchovy.
8. Bisque au jardiniere.— One unit of fish and 1 of water
for stock. Take 40 units of this, add 10 of green peas, G shred
lettuce, 6 carrots, turnips, 4 onions ; stew. Add good cream, and
serve.
4. Bouillabaisse {original ProveiK^al recipe). — 'lliis dish cannot
he made by rule. All that can be said is this : Take one, two, or
three onions, according to the quantity required, a clove of garlic,
and a handful of parsley, some pepper, lemon peel, salt, spice, and
salfron. For every consumer 10 units of water and 2 of oil. Add
as many different kinds of fish as you can lay hold of, in equal pro-
Housekeeper and Cook 245
Page 168 · 3 recipe records on this page
Presented as published in 1898. 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
5. Mock Turtle. — This can be fairly made with a sheep’s head. The head must not be skinned, hut the hair scalded off. It must be split, first parboiled in water, and tlien boiled to a perfect jelly for hours in good strong stock, fully seasoned with ham, onions, cloves, celery, herbs, &c. The head should then be removed and allowed to cool under a weight, and the stock set aside. Shortly before serving remove every particle of grease, thicken with flour and butter, add some sherry, some force-meat balls, a little glaze or Bovril, and the most gelatinous portions of the head cut into squares, and serve.
0. Mulligatawny Soup.— Slice three onions and fry them without colouring in 1 unit of butter. Add one apple, cut into slices, and let it dissolve over a slow fire, llien mix in 1 unit of curry
244 The Complete Indian
powder and flour, add 40 of medium stock, and simmer for an hour. Pass tlirougli a sieve, and serve with any remains of cold poultry cut into slices and warmed in the soup. Rice, and lemons in slices, to he handed with it.
7- Oxtail Soup. — The stock for this should be made of the tail, and requires careful clearing. If wanted very good, stock must be used instead of water, in the usual proportion. The joints of tail should be removed when cooked, and the soup finished by clearing with white of eggs. A little wine, some cut carrots, turnips, button onions, and celery (previously boiled) sliould he added, and finally the ox-tail.
8. White Soup. — This must he made with clear, colourless stock. Mutton, if free from all fat, answers well, but fowl or rabbit is best. To every 40 units of stock allow 2 of pounded almonds and of white breast meat, 4 of stale bread crumbs, and a little flavouring of mace and lemon peel. Pound these ingredients, moisten with the stock, and rub through a sieve. Add 4 units of good cream, and serve with fried croutons or vermicelli.
Soups without Meat.
1. Bisque. — Make a good stock by boiling 1 unit of good fresh river fish with 1 unit of water. Add a sufficient flavouring of onion, carrot, celery, parsley, thyme, and a suspicion of garlic. Fry these with a little butter, add the stock, and let all simmer. Take some of the liquor and meat of a tin of lobster and pound in a mortar, add to the stock, and give one boil. Pass through a sieve, and season with sherry, some Harvey and anchovy sauce, cayenne, or lemon juice. Pour over little hits of lobster, and serve. This may be made with prawns also.
2. Bisque ITndienne. — As for mulligatawny, but made with
fish and the addition of a little anchovy.
8. Bisque au jardiniere.— One unit of fish and 1 of water for stock. Take 40 units of this, add 10 of green peas, G shred lettuce, 6 carrots, turnips, 4 onions ; stew. Add good cream, and serve.
4. Bouillabaisse {original Provençal recipe). — 'lliis dish cannot he made by rule. All that can be said is this : Take one, two, or three onions, according to the quantity required, a clove of garlic, and a handful of parsley, some pepper, lemon peel, salt, spice, and salfron. For every consumer 10 units of water and 2 of oil. Add as many different kinds of fish as you can lay hold of, in equal pro-
Housekeeper and Cook 245
Records on this page
Mulligatawny SoupOxtail SoupWhite Soup