I need not repeat recipes which are, after all, the same thing, or should be. The clear soup may be varied into ^^ macaroni'^ soup, ^^ clear asparagus,^' or any of the many soups taking their name from the substances served in them, by adding any one of them to the stock, always remembering that they should be cooked thor- oughly first and then put into the boiling stock. Do not, however, use cold vegetables for the pur- pose. EisTGLiSH Clear Mock Turtle. — This soup, as made by the English, is much richer than what is usually known in this country by the name. I give the best English method. Though more expensive it is not more troublesome than the more ordinary way, and when accomplished is a dish to set ^^ before a king,'' or that gastronomous potentate, the Lord Mayor him- self. Get a calf's head ; order the butcher to split it ; re- move the tongue and brains whole ; lay these in vine- gar and water till you need them, and take out the lin- ing membrane of the nasal passages whole. Soak the head in salt and water, carefully washing where the brains have been ; when all slime and blood are re- moved, put the head in a large soup-pot, and add to it six quarts of clear stock (see recipe). Slowly simmer Soups, 143 for two hours after it has reached the boiling-point. Next take out the calf's head ; cut all the meat from the bones ; cut the flesh or s.kin into neat pieces two inches square. Lay them on a dish ; to keep the pieces flat^ lay another dish on the top of them. Pour any liquor that may have run from it, back into the stock- pot with all the bones ; simmer for an hour longer \ then strain it, and if not bright, clear it. Mock turtle is a highly-flavored soup, yet very little too much herb would SDoil it ; to avoid all danger do as follows : Put into a small saucepan three teaspoonfuls of chopped parsley, one of sweet basil, two of marjoram, two of savory, and one of lemon-thyme, two bay-leaves — any one making mock turtle often, would do well to keep a bottle of these herbs in these proportions, the parsley, however, always to be fresh, if possible. Pour half a pint of water on these ; cover tightly and sim- mer for twenty minutes ; take from the fire, and when cool, strain, pressing with a spoon to get as much of the flavor as you can. Next put your cleared soup back into the pot ; put in the meat, or as much of it as you wish to serve, keeping the remains for an entree (see recipe. Calf s Head with HoUandaise Sauce). The pieces of meat from the first cooking will probably be tender ; if not, simmer them till they are. Now, add the juice of the herbs gradually till you have the flavor you desire ; it may take the whole ; next add a pint of pale sherry and the juice of a lemon, with salt and cayenne to taste. If the soup is not a good color, add a teaspoonf ul or more of caramel. Serve with egg-balls. 1 44 Pi^actical Recipes. For half this quantity everything must be divided, but it keeps well in cool weather, being a very solid jelly when cold. ✪ Mock Turtle Soup

AI-modernized reading of the original text

I need not repeat recipes which are, after all, the same thing, or should be. The clear soup may be varied into ^^ macaroni'^ soup, ^^ clear asparagus,^' or any of the many soups taking their name from the substances served in them, by adding any one of them to the stock, always remembering that they should be cooked thoroughly first and then put into the boiling stock. Do not, however, use cold vegetables for the purpose. ENGLISH CLEAR MOCK TURTLE. — This soup, as made by the English, is much richer than what is usually known in this country by the name. I give the best English method. Though more expensive it is not more troublesome than the more ordinary way, and when accomplished is a dish to set before a king, or that gastronomous potentate, the Lord Mayor himself. Get a calf's head ; order the butcher to split it ; remove the tongue and brains whole ; lay these in vinegar and water till you need them, and take out the lining membrane of the nasal passages whole. Soak the head in salt and water, carefully washing where the brains have been ; when all slime and blood are removed, put the head in a large soup-pot, and add to it six quarts of clear stock (see recipe). Slowly simmer Soups, 143 for two hours after it has reached the boiling-point. Next take out the calf's head ; cut all the meat from the bones ; cut the flesh or skin into neat pieces two inches square. Lay them on a dish ; to keep the pieces flat, lay another dish on the top of them. Pour any liquor that may have run from it, back into the stockpot with all the bones ; simmer for an hour longer \ then strain it, and if not bright, clear it. Mock turtle is a highly-flavored soup, yet very little too much herb would spoil it ; to avoid all danger do as follows : Put into a small saucepan three teaspoonfuls of chopped parsley, one of sweet basil, two of marjoram, two of savory, and one of lemon-thyme, two bay-leaves — any one making mock turtle often, would do well to keep a bottle of these herbs in these proportions, the parsley, however, always to be fresh, if possible. Pour half a pint of water on these ; cover tightly and simmer for twenty minutes ; take from the fire, and when cool, strain, pressing with a spoon to get as much of the flavor as you can. Next put your cleared soup back into the pot ; put in the meat, or as much of it as you wish to serve, keeping the remains for an entree (see recipe. Calf's Head with Hollandaise Sauce). The pieces of meat from the first cooking will probably be tender ; if not, simmer them till they are. Now, add the juice of the herbs gradually till you have the flavor you desire ; it may take the whole ; next add a pint of pale sherry and the juice of a lemon, with salt and cayenne to taste. If the soup is not a good color, add a teaspoonful or more of caramel. Serve with egg-balls. 1 44 Pi^actical Recipes. For half this quantity everything must be divided, but it keeps well in cool weather, being a very solid jelly when cold.

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Mock Turtle Soup

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