Turtle Soup, Mock, Egg Balls for.— Boil four eggs tUl they are hard. Put them into cold water, and when they are cold pound the yolks in a mortar with a tea-spoonful of flour, a tea-spoonful of chopped parsley, half a tea- spoonful of salt, and a pinch of cayenne. Moisten the mixture with the yolk of a raw egg. Form it into balls the size of a small nutmeg, throw these into boihng water, let them boil for two minutes, drain them on a sieve, and serve in the soup. Probable cost, 6d. for this quantity. Suflicient, one egg ball should be served to each guest. Tiirtle Soup, Mock (made with calf s head). — This soup should be prepared the day before it is wanted. Take half a calf's head, fresh and with the skin on . Eemove the brains, wash the head in several waters, and after- wards let it soak in cold water for an hour. Put it in a stewpan, pour over it a gallon of cold stock made from bones✪ Mock Turtle Soup (easy way), and let it sim- mer very gently for an hour. As the scum rises remove it carefuUy. Take up the head, and let it get partly cold; then cut the meat from the bones, and divide it and the tongue into pieces an inch and a quarter square. Be careful that the skin, which is a most valuable TITR ( 1022 ) TUB part, is cut up with the fat. Lay these pieces to get cold between two dishes, the bottom one of which should be laid upside down. Dissolve an ounce of fresh butter in a stewpan. Cut a large onion into slices, and fry these in the butter tUl they are brightly browned. Pour over them the stock in which the head was boiled, add the bones and trimmings, and simmer the soup, carefully removing the scum until no more rises. Put in with it some outer sticks of celery, a carrot, a turnip, an onion stuck with four cloves, a handful of parsley, a sprig of marjoram, basil, and savory, a very small sprig of lemon thyme, one or two sage- leaves, half a quarter of an ounce of allspice, the thin rind of half a lemon, and a little salt and pepper if required. Simmer gently for an hour and a half, and strain the soup through a tamis. Dissolve three ounces of butter in a clean saucepan, and mix three ounces of ilour smoothly with it. Stir over a brisk fire till it is brightly browned, and moisten by adding, very gradually, a pint of the stock. Let it simmer gently for half an hour, then add the thickening to the soup. Put the pieces of head into the stewpan, and let them simmer gently xmtn the meat is quite tender, but it must not be overdone. It will need from half an hour to an hour. Add a tea-spoonful of mushroom ketchup, half a tea-spoonful of essence of an- chovy, a tea-spoonful of lemon-juice, and a claret-glassful of good madeira or sherry. Have ready prepared quenelles or forcemeat balls, as for turtle soup, brain balls, or egg balls. Put them into the tureen, pour the soup over, and serve very hot. Time, eight to nine hours. Probable cost, calf's head varies in price from 2s. 6d. to 6s. or 8s., according to the time of year : it is most expensive at Christmas. Sufficient for two quarts of soup.

AI-modernized reading of the original text

Turtle Soup, Mock, Egg Balls for.— Boil four eggs till they are hard. Put them into cold water, and when they are cold pound the yolks in a mortar with a tea-spoonful of flour, a tea-spoonful of chopped parsley, half a teaspoonful of salt, and a pinch of cayenne. Moisten the mixture with the yolk of a raw egg. Form it into balls the size of a small nutmeg, throw these into boiling water, let them boil for two minutes, drain them on a sieve, and serve in the soup. Probable cost, 6d. for this quantity. Suflicient, one egg ball should be served to each guest. Turtle Soup, Mock (made with calf's head). — This soup should be prepared the day before it is wanted. Take half a calf's head, fresh and with the skin on . Remove the brains, wash the head in several waters, and afterwards let it soak in cold water for an hour. Put it in a stewpan, pour over it a gallon of cold stock made from bones, and let it simmer very gently for an hour. As the scum rises remove it carefully. Take up the head, and let it get partly cold; then cut the meat from the bones, and divide it and the tongue into pieces an inch and a quarter square. Be careful that the skin, which is a most valuable TITR ( 1022 ) TUB part, is cut up with the fat. Lay these pieces to get cold between two dishes, the bottom one of which should be laid upside down. Dissolve an ounce of fresh butter in a stewpan. Cut a large onion into slices, and fry these in the butter till they are brightly browned. Pour over them the stock in which the head was boiled, add the bones and trimmings, and simmer the soup, carefully removing the scum until no more rises. Put in with it some outer sticks of celery, a carrot, a turnip, an onion stuck with four cloves, a handful of parsley, a sprig of marjoram, basil, and savory, a very small sprig of lemon thyme, one or two sageleaves, half a quarter of an ounce of allspice, the thin rind of half a lemon, and a little salt and pepper if required. Simmer gently for an hour and a half, and strain the soup through a tamis. Dissolve three ounces of butter in a clean saucepan, and mix three ounces of flour smoothly with it. Stir over a brisk fire till it is brightly browned, and moisten by adding, very gradually, a pint of the stock. Let it simmer gently for half an hour, then add the thickening to the soup. Put the pieces of head into the stewpan, and let them simmer gently until the meat is quite tender, but it must not be overdone. It will need from half an hour to an hour. Add a tea-spoonful of mushroom ketchup, half a tea-spoonful of essence of anchovy, a tea-spoonful of lemon-juice, and a claret-glassful of good madeira or sherry. Have ready prepared quenelles or forcemeat balls, as for turtle soup, brain balls, or egg balls. Put them into the tureen, pour the soup over, and serve very hot. Time, eight to nine hours. Probable cost, calf's head varies in price from 2s. 6d. to 6s. or 8s., according to the time of year : it is most expensive at Christmas. Sufficient for two quarts of soup.

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Mock Turtle Soup (easy way)Mock Turtle Soup with Egg BallsMock Turtle Soup (with calf's head)

Cassell's dictionary of cookery