Cassell's dictionary of cookery

Take four table-spoonfuls of parsley, four tablespoonfuls of minced shallot, one table-spoonful each of thyme, marjoram, savory, and sweet basil, a whole nutmeg grated, a blade of mace, a dozen allspice, f om- cloves, a table-spoonful of pepper and salt, and a pinch of cayenne. Put these seasoning ingredients into a delicately clean saucepan with four ounces of fresh butter, and let them simmer gently until the butter is dissolved, add a small lump of sugar, a pint or two of good madeira, and a little stock, and simmer them gently for an hour. Pub them through a fine sieve, and add the seasoning liquor to the soup. Let it boil again until no more scum rises. Put the quenelles, which are used as substitutes for turtles' eggs, into the soup ten minutes before serving, and add the strained juice of one or two lemons just before sending the soup to table. When once turtle soup is made it should not be boiled in order to heat it, as this gives it a strong taste, but it should be warmed in a bain marie. To make the quenelles for the soup, nee Turtle Soup, Forcemeat Quenelles for. Time, several hours. Turtle soup should always be made the day before it is wanted. Probable cost, £1 Is. per quart. Sufficient, one quart for six or seven persons. Turtle Soup, Forcemeat Quenelles for. — Take a quarter of a pound of breadcrumbs, soak them in milk for a short time, and afterwards wring them in a cloth to squeeze the moisture from them. Take a quarter of a pound of lean veal from the fillet, scrape it into pieces with a knife, pound it in a marble mortar till it is quite smooth, and rub it through a sieve, ilix it with the bread-crumbs, and add half an ounce of butter, a salt-spoon- TUB ( 1020 ) TUB fill of salt, a pinch of cayenne, a tea-spoonful of chopped parsley, and half a nutmeg grated. Pound these ingredients together till they are thoroughly mixed and quite smooth, then add the yolks of three eggs boiled hard and the yolks of two raw eggs. Dredge a little flour on the table, and roll out the preparation. Make it into balls the size of a small nutmeg, throw these into boiling water slightly salted, and let them boil tiU they are hard. Drara them on a sieve, and put them into the soup a few minutes before serving. They are supposed to represent the eggs of the turtle. Time to boil, six minutes. Probable cost. Is. 2d. for this quantity. Sufficient, one forcemeat ball for each g-uest. Turtle Soup from Dried Turtle Plesh. — Three or four days before the soup is wanted, buy a quarter of a pound of dried turtle flesh. Soak it in lukewarm water three days and three nights. Change the water every twelve houi's, and if a slightly unpleasant odourarises from the flesh, rub it lightly over with salt. WTiilst the soaking process is going on keep the basin containing the turtle in a warm place, and during the night let it stand in a cool oven. For the last twelve hours let the water in which it is soaked be of a good ■wai-mth. When the meat has been soaked tUl it has lost its gluey appearance, and is swollen and comparatively soft, cut it into neat pieces two inches square, and boil it gently for twelve hours in strong stock prepared as follows: — Put a slice of lean, undressed ham into a gallon saucepan with a pound and a half of gravy beef, a pound and a half of knuckle of veal, two onions, each one with three clov