When the turtle is not sent alive to its desti-
nation, it is killed as soon as it is caught, put
into tins hermetically sealed, and then used for
making soup. In this case the stock should be
prepared and seasoned as for tm-tle soup, and
the tinned meat, which is in a jelly, should be
cut up and stewed in the stock. Turtle soup
thus prepared requu-es to be seasoned rather
highly, and a few mushrooms or truffles✪ Turtle Soup from Tinned Turtle should
be used in the flavoui'ing, in order to take away
the taste of the tin. Probable cost, 7s. 6d.
Sufficient for five or six quarts of soup.
Turtle Soup, Mock.— Put into a large
pan or jar a knuckle of veal, two well-cleaned
cow-heels, two onions, a few cloves, a little all-
spice, mace, and some sweet herbs, cover all
with two and a half quarts of water, and set it
in a hot oven for three hours. Then remove it,
and when cold take off the fat verj' nicely;
take away the bones and coarse parts, and when
required "put the remainder on the fire to warm
with a table-spoonful of moist sugar, two of
walnut, and one of mushroom ketchup ; add to
these ingredients the jeUy of the meat. When
it is quite hot, put in the forcemeat baUs, and
add a tea-spoonful of lemon-juice✪ Turtle Soup, Mock.
Turtle Soup, Mock (another way).—
Take half a calf's head, a quarter of a pound
of butter, a quarter of a pound of lean ham,
two table-spoonfuls of minced parsley, a little
minced lemon thyme, a little sweet marjoram
and basil, two onions, a few chopped mush-
rooms, two shallots, two table-spoonfuls of
flour, one dozen and a half forcemeat balls
about the size of a nutmeg, cayenne and salt
to suit your taste, the juice of one lemon, a
Seville orange, one dessert-spoonful of pounded
sugar, and three quarts of best stock✪ Turtle Soup, Mock (another way).
Turtle Soup, Mock (another way).—
Take half a calf's head with the skin on,
TUR
( 1021 )
TUB,
Eemove the brains, and lay them aside ; wash
the head in several waters, and let it soak in
cold spring water for an hour. Put it into a
stewpan, cover with cold water, let it boil
gently for an hour, and carefully remove the
scum as it rises. Cut the meat from the bones,
and divide it with the tongue into small
neat squares of about an inch. Let these cool,
put them into a saucepan, cover with two
quarts of stock, and let them boil gently until
they are tender without being overdone. Melt
four ounces of butter in a saucepan, and put in
three ounces of lean, undressed ham cut into
dice, a sHced carrot, two table-spoonfuls of
chopped parsley, a table -spoonful of mixed
sweet herbs, of which two-fifths shall be sweet
marjoram, two-fifths basil, and one-fifth thyme,
two chopped onions, and one or two chopped
mushrooms when thej' are to be had. Stir these
over the fire for two or three minutes, then
pour over them a pint of stock, and let them
simmer gently for two hoiirs. Moisten two
table-spoonfuls of flour with a little cold stock,
and add this to the seasoning stock. Let it
boil; add the remainder of the stock, and rub
the soup through a fine hair sieve. Put it back
into the saucepan with the pieces of mea^, boiL
aU gently together for a few minutes, add a
glassful of wine, a table-spoonful of lemon- juice,
and salt and pepper if required. Have the
forcemeat balls ready prepared, put them into
the tureen, pour the soup over them, and serve
very hot. Time, six or seven hours. Probable
cost, calf's head, uncertain.
Page 2082 · 3 recipe records on this page
Presented as published in 1892. 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
When the turtle is not sent alive to its destination, it is killed as soon as it is caught, put into tins hermetically sealed, and then used for making soup. In this case the stock should be prepared and seasoned as for tm-tle soup, and the tinned meat, which is in a jelly, should be cut up and stewed in the stock. Turtle soup thus prepared requires to be seasoned rather highly, and a few mushrooms or truffles should be used in the flavouring, in order to take away the taste of the tin. Probable cost, 7s. 6d. Sufficient for five or six quarts of soup.
Turtle Soup, Mock.— Put into a large pan or jar a knuckle of veal, two well-cleaned cow-heels, two onions, a few cloves, a little allspice, mace, and some sweet herbs, cover all with two and a half quarts of water, and set it in a hot oven for three hours. Then remove it, and when cold take off the fat very nicely; take away the bones and coarse parts, and when required "put the remainder on the fire to warm with a table-spoonful of moist sugar, two of walnut, and one of mushroom ketchup ; add to these ingredients the jelly of the meat. When it is quite hot, put in the forcemeat baUs, and add a tea-spoonful of lemon-juice.
Turtle Soup, Mock (another way).— Take half a calf's head, a quarter of a pound of butter, a quarter of a pound of lean ham, two table-spoonfuls of minced parsley, a little minced lemon thyme, a little sweet marjoram and basil, two onions, a few chopped mushrooms, two shallots, two table-spoonfuls of flour, one dozen and a half forcemeat balls about the size of a nutmeg, cayenne and salt to suit your taste, the juice of one lemon, a Seville orange, one dessert-spoonful of pounded sugar, and three quarts of best stock.
Turtle Soup, Mock (another way).— Take half a calf's head with the skin on,
TUR
( 1021 )
TUB,
Eemove the brains, and lay them aside ; wash the head in several waters, and let it soak in cold spring water for an hour. Put it into a stewpan, cover with cold water, let it boil gently for an hour, and carefully remove the scum as it rises. Cut the meat from the bones, and divide it with the tongue into small neat squares of about an inch. Let these cool, put them into a saucepan, cover with two quarts of stock, and let them boil gently until they are tender without being overdone. Melt four ounces of butter in a saucepan, and put in three ounces of lean, undressed ham cut into dice, a sHced carrot, two table-spoonfuls of chopped parsley, a table -spoonful of mixed sweet herbs, of which two-fifths shall be sweet marjoram, two-fifths basil, and one-fifth thyme, two chopped onions, and one or two chopped mushrooms when they are to be had. Stir these over the fire for two or three minutes, then pour over them a pint of stock, and let them simmer gently for two hours. Moisten two table-spoonfuls of flour with a little cold stock, and add this to the seasoning stock. Let it boil; add the remainder of the stock, and rub the soup through a fine hair sieve. Put it back into the saucepan with the pieces of meat, boil aU gently together for a few minutes, add a glassful of wine, a table-spoonful of lemon- juice, and salt and pepper if required. Have the forcemeat balls ready prepared, put them into the tureen, pour the soup over them, and serve very hot. Time, six or seven hours. Probable cost, calf's head, uncertain.
Records on this page
Turtle Soup from Tinned TurtleTurtle Soup, MockTurtle Soup, Mock (another way)