Tiirtle Soup, Mock (made with cow
heel). — Wash, scjild, and thoroughly cleanse a
cow heel, spht it in halves, and put it into a
large stewpan with three-pennj-worth of fresh
bones broken into small pieces, six oimces of
lean undressed ham, or a large piece of bacon-
rind, thi-ee onions, three can-ots, a turnip, a
handful of parsley, a sprig of thyme, two bay-
leaves, two cloves, six allspice, eight pepper-
corns, a pinch of cayenne, three sage-leaves,
half a dozen outer sticks of celery, and a tea-
spoonful of sugar. Pour over these ingredients
a gallon of cold water. Bring the liquor to
the boil, skim carefully, and simmer gently for
six hours. Take out the cow heel, remove the
bones, and press the meat between two dishes.
Let the soup simmer another hour with the
bones and trimmings; strain it, poiu* it out,
let it stand untU cold, and remove the fat from
the top. Cut the meat into neat squares,
and dredge a little flour over them. Fry
in hot fat till they are lightly and equally
browned, then drain them on a sieve. Dissolve
four ounces of butter in a frying-pan, and stir
into this three table-spoonfuls of flonr, a tea-
spsonful of curry-powder, and a tea-spoonful of
dry mustard. Beat this mixture with the back
of a wooden spoon, moisten with half a pint of
soup, and add a tea-spoonful of anchovy sauce.
BoiJ for twenty minutes, strain, and mix it
with the rest of the stock. Put in the pieces of
meat, and simmer them gently till they are
heated thi-ough ; add a glassful of sherry or
madeii-a, a dessert - spoonful of lemon -juice,
put some quenelles into the tureen; pour the
soup over, and serve immediately. Time, eight
hours. Probable cost, cow heels, 4d. to 8d.
each. Sufficient for a dozen persons or more.
Turtle Soup, Mock (made with
pig's head).— Take half a pig's head, scald
it thoroughly, and put it into a saucepan with
three quarts of good, nicely-flavoured stock
made from bones. Let it simmer gently for an
hour and a half; take it up, let it partially
cool, cut the meat into neat squares, and lay
these between two dishes, the bottom one being
placed upside down to keep the meat from
curling. Put the bones and trimmings of the
head back into the saucepan, and let them
simmer an hour longer with a couple of bay-
leaves, and a little more seasoning, should the
stock require it, and be very careful to remove
the scimi as it rises. Pour out the soup, let it
remain until the next day, and then take the
cake of fat from the top. 'Thicken with brown
thickening, and after it has boiled let it simmer
by the side of the fire, and as the fat is thrown
up, remove it. When no more rises, put in the
pieces of meat. Let them boil gently till
tendex", add a glassful of sherry and a pinch of
cayenne, and serve very hot. Mock turtle soup
made with pig's head is frequently objected to,
because it so frequently tastes greasy. Con-
sequently gi-eat care should be taken to get rid
of the fat. This can only be done by making
the soup the day before it is wanted, so that it
can be poured out, and when cold the cake of
fat can be taken from the top. As even after
this a great deal of fat may be held in solution
in the soup, the liquor should be boiled again
in a covered saucepan, and afterwards simmered
gently by the side of the fire, and the fat re-
moved as it is thrown up.✪ Mock Turtle Soup
Page 2085 · 1 recipe record 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
Turtle Soup, Mock (made with cow heel). — Wash, scald, and thoroughly cleanse a cow heel, split it in halves, and put it into a large stewpan with three-penny-worth of fresh bones broken into small pieces, six ounces of lean undressed ham, or a large piece of bacon rind, three onions, three carrots, a turnip, a handful of parsley, a sprig of thyme, two bayleaves, two cloves, six allspice, eight peppercorns, a pinch of cayenne, three sage-leaves, half a dozen outer sticks of celery, and a teaspoonful of sugar. Pour over these ingredients a gallon of cold water. Bring the liquor to the boil, skim carefully, and simmer gently for six hours. Take out the cow heel, remove the bones, and press the meat between two dishes. Let the soup simmer another hour with the bones and trimmings; strain it, pour it out, let it stand until cold, and remove the fat from the top. Cut the meat into neat squares, and dredge a little flour over them. Fry in hot fat till they are lightly and equally browned, then drain them on a sieve. Dissolve four ounces of butter in a frying-pan, and stir into this three tablespoonfuls of flour, a teaspoonful of curry-powder, and a teaspoonful of dry mustard. Beat this mixture with the back of a wooden spoon, moisten with half a pint of soup, and add a tea-spoonful of anchovy sauce. Boil for twenty minutes, strain, and mix it
with the rest of the stock. Put in the pieces of meat, and simmer them gently till they are heated through ; add a glassful of sherry or madeira, a dessert-spoonful of lemon-juice, put some quenelles into the tureen; pour the soup over, and serve immediately. Time, eight hours. Probable cost, cow heels, 4d. to 8d. each. Sufficient for a dozen persons or more.
Turtle Soup, Mock (made with pig's head).— Take half a pig's head, scald it thoroughly, and put it into a saucepan with three quarts of good, nicely-flavoured stock made from bones. Let it simmer gently for an hour and a half; take it up, let it partially cool, cut the meat into neat squares, and lay these between two dishes, the bottom one being placed upside down to keep the meat from curling. Put the bones and trimmings of the head back into the saucepan, and let them simmer an hour longer with a couple of bayleaves, and a little more seasoning, should the stock require it, and be very careful to remove the scum as it rises. Pour out the soup, let it remain until the next day, and then take the cake of fat from the top. 'Thicken with brown thickening, and after it has boiled let it simmer by the side of the fire, and as the fat is thrown up, remove it. When no more rises, put in the pieces of meat. Let them boil gently till tender, add a glassful of sherry and a pinch of cayenne, and serve very hot. Mock turtle soup made with pig's head is frequently objected to, because it so frequently tastes greasy. Consequently great care should be taken to get rid of the fat. This can only be done by making the soup the day before it is wanted, so that it can be poured out, and when cold the cake of fat can be taken from the top. As even after this a great deal of fat may be held in solution in the soup, the liquor should be boiled again in a covered saucepan, and afterwards simmered gently by the side of the fire, and the fat removed as it is thrown up.
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Mock Turtle Soup