Suflicient for a
dozen persons or more.
Turtle Soup, Mock (another way). — See
Calf's Head, Mock Turtle Soup of; and also
Mock Turtle Soup.
Turtle Soup, Mock, Brain Balls
for. — Wash the brains in two or three waters,
and free them from skin and fibre. Throw
them into boiling water, and let them boil for
ten minutes. Take them up, and put them into
cold water for a minute or two. Afterwards
drain them, and pound them in a mortar with a
tea-spoonful of chopped sage, or a httle savory,
or lemon thyme, and pepper, salt, and grated
nutmeg. Bind the mixture together with the
yolk of an egg, make it up into small balls the
size of a child's marble, dip these twice into
beaten egg and bread crumbs, and fry in
hot fat till they are brightly browned. Drain
them, and add them to the soup. Time, two
or three minutes to fry the balls. Probable
cost, 4d. for this quantity, exclusive of the
trains. Suflicient, one brain ball to each
guest.
Turtle Soup, Mock, Clear.— Prepare,
soak, and parboil the head as in last recipe but
one. Cut the meat into neat squares, and set it
aside, simmer the herbs and vegetables in a pint
of stock for two hours, and afterwards strain it
through a tamis instead of rubbing it through
a sieve. Add it to the rest of the stock, and
clarify this by stirring into it when cool the
whites of two eggs mixed with a little water,
whisking it over the fire till it boils, boiling
gently for half an hour, letting it stand to
settle for a quarter of an hour, then straining
it through a jelly-bag till it is clear. Put the
pieces of calf's head into the soup, boil them
gently till tender, add a glassful of good wine
and a Httle lemon-juice, and serve very hot.
A few quenelles should be served with the soup.
Time, six or seven hours.
Turtle Soup, Mock, Curry Balls
for. — Rub a piece of butter the size of a
walnut into a handful of finely-grated bread-
crimibs, and add the yolk of an egg boiled
hard. Pound the mixture in a mortar to a
smooth paste, season with curry powder, and
make it up into small balls the size of a nutmeg.
Throw these into boiHng water till firm, drain
and serve them in the soup. Time to boil, two
minutes. Probable cost, 3d. for this quantity.
Sufficient, at least one ball should be served to
each guest.
Turtle Soup, Mock (easy way of making
a small quantity). — Take some stock made
from bones or the Hquor in which meat has
been boiled. Boil it with fresh vegetables,
herbs, and spices till it is pleasantly flavoured,
and strain carefuUy. Procure a tin of mock
turtle soup✪ Mock Turtle Soup. Boil this up with a little more
than an equal quantity of the flavoui-ed stock.
When it is quite hot throw a claret-glassful
of madeira or good sherry into it, and serve
very hot with one or two cut lemons on a dish.
The mixture of the stock made from fresh
vegetables with the preserved soup will correct
the slight taste of the tin which is the only
objection which can be urged against it, and
when a small quantity only of soup is required
it will save time, trouble, and expense to make
it in this way, rather than to prepare it at
home. When there is no stock in the house,
the vegetables and seasoning may be boiled in
water, but of course the soup will not be so
good as if stock were used. Time, one hour to
Savour the stock. Probable cost, a tin of mock
turtle. Is. SuflBcient for five or six persons.
Page 2083 · 2 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
Sufficient for a dozen persons or more.
Turtle Soup, Mock (another way). — See Calf's Head, Mock Turtle Soup of; and also Mock Turtle Soup.
Turtle Soup, Mock, Brain Balls for. — Wash the brains in two or three waters, and free them from skin and fibre. Throw them into boiling water, and let them boil for ten minutes. Take them up, and put them into cold water for a minute or two. Afterwards drain them, and pound them in a mortar with a tea-spoonful of chopped sage, or a little savory, or lemon thyme, and pepper, salt, and grated nutmeg. Bind the mixture together with the yolk of an egg, make it up into small balls the size of a child's marble, dip these twice into beaten egg and bread crumbs, and fry in hot fat till they are brightly browned. Drain them, and add them to the soup. Time, two or three minutes to fry the balls. Probable cost, 4d. for this quantity, exclusive of the brains. Suflicient, one brain ball to each guest.
Turtle Soup, Mock, Clear.— Prepare,
soak, and parboil the head as in last recipe but one. Cut the meat into neat squares, and set it aside, simmer the herbs and vegetables in a pint of stock for two hours, and afterwards strain it through a tamis instead of rubbing it through a sieve. Add it to the rest of the stock, and clarify this by stirring into it when cool the whites of two eggs mixed with a little water, whisking it over the fire till it boils, boiling gently for half an hour, letting it stand to settle for a quarter of an hour, then straining
it through a jelly-bag till it is clear. Put the pieces of calf's head into the soup, boil them gently till tender, add a glassful of good wine add a little lemon-juice, and serve very hot. A few quenelles should be served with the soup. Time, six or seven hours.
Turtle Soup, Mock, Curry Balls for. — Rub a piece of butter the size of a walnut into a handful of finely-grated breadcrumbs, and add the yolk of an egg boiled hard. Pound the mixture in a mortar to a smooth paste, season with curry powder, and make it up into small balls the size of a nutmeg. Throw these into boiling water till firm, drain and serve them in the soup. Time to boil, two minutes. Probable cost, 3d. for this quantity. Sufficient, at least one ball should be served to each guest.
Turtle Soup, Mock (easy way of making a small quantity). — Take some stock made from bones or the liquor in which meat has been boiled. Boil it with fresh vegetables, herbs, and spices till it is pleasantly flavoured, and strain carefully. Procure a tin of mock turtle soup. Boil this up with a little more than an equal quantity of the flavoured stock. When it is quite hot throw a claret-glassful of madeira or good sherry into it, and serve very hot with one or two cut lemons on a dish. The mixture of the stock made from fresh vegetables with the preserved soup will correct the slight taste of the tin which is the only objection which can be urged against it, and when a small quantity only of soup is required it will save time, trouble, and expense to make it in this way, rather than to prepare it at home. When there is no stock in the house, the vegetables and seasoning may be boiled in water, but of course the soup will not be so good as if stock were used. Time, one hour to Savour the stock. Probable cost, a tin of mock turtle. Is. Sufficient for five or six persons.
Records on this page
Mock Turtle SoupMock Turtle Soup (easy way)