HOUSEHOLD. 109
G^t a calf's head with the skin on (the fresher the better);
take oat the brains, wash the head sevqral times in cold water,
let it soak for about an hour in spring water, then lay it in a
stewpan, and cover it with cold water, and half a gallon over;
as it becomes warm, a great deal of scum will rise, which must
be immediately removed; let it boil gently for one hour, take it
up, and^ when almost cold, cut the head into pieces about an
inch and a half by an inch and a quarter, and the tongue into
mouthfuls; or rather make a side dish of the tongue and brains.
When the head is taken out, put in the stock meat (about
five pounds of knuckle of veal), and as much beef; add to the
stock all the trimmings and bones of the head; skim it well,
and then cover it close and let it boil five hours (reserve a
couple of quarts of this to make gravy sauces); then strain it
off and let it stand till the next morning; then take off the fat,
set a large stewpan on the fire with half a pound of good fresh
butter, twelve ounces of onions sliced, and four ounces of green
sage; chop it a little; let these fry an hour; then r\ib in half
a pound of flour, and by degrees add] your broth till it is the
thickness of cream; season it with a quarter of an ounce of
ground allspice, and half an ounce of black pepper ground very
fine, salt to your taste, and the rind of one lemon peeled very
thin; let it simmer very gently for an hour and a half, then
strain it through a hair sieve; do not rub your soup to get it
through the sieve, or it will make it grouty; if it does not run
through easily, knock your wooden spoon against the side of
your sieve; put it in a clean stewpan with the head, and season
it by adding to each gallon of soup two tablespoonfuls of
Tarragon vinegar, and two tablespoonfuls of lemon juice; let
it simmer gently till the meat is tender; this may take from half
an hour to an hour; take care it is not overdone; stir it
frequently to prevent the meat sticking to the bottom of the
stewpan, and when the meat is quite tender the soup is ready.
A head weighing twenty pounds, and ten pounds of stock
meat, will make ten quarts of excellent soup, besides the two
quarts of stock you have put by for made dishes.
Observations. — If there is more meat on the head than
you wish to put in the soup, prepare It for a pie, with the addi-
tion of a calf's foot boiled tender; it will make an excellent
110 HOUSEHOI^R.
ragout pie; season it with zest and a lit^lw minced onitcjt^ p-at
in half a teacupful of stock, cover it with puff paste, and Lake
it one hour; when the soup comes from table, if there is a deal
of meat and no soup, put it into a pie dish, season it a little,
and add some little stock to it; then cover it with paste, bake
it one hour, and you have a good mock-turtle pie.
To Season the Soup. — To each gallon put four table-
spoonfuls of lemon juice, two of mushroom catsup, and one
teaspoonful of mace, a teaspoonful of curry powder, or a quar-
ter of a drachm of cayenne, and the peel of a lemon pared as
thin as possible; let it simmer for five minutes more, take out
the lemon peel, add the yolks of four hard boiled eggs✪ Perfect Mock Turtle Soup, and
the soup is ready for the tureen.
Page 72 · 1 recipe record on this page
Presented as published in 1883. 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
Get a calf's head with the skin on (the fresher the better); take out the brains, wash the head several times in cold water, let it soak for about an hour in spring water, then lay it in a stewpan, and cover it with cold water, and half a gallon over; as it becomes warm, a great deal of scum will rise, which must be immediately removed; let it boil gently for one hour, take it up, and when almost cold, cut the head into pieces about an inch and a half by an inch and a quarter, and the tongue into mouthfuls; or rather make a side dish of the tongue and brains.
When the head is taken out, put in the stock meat (about five pounds of knuckle of veal), and as much beef; add to the stock all the trimmings and bones of the head; skim it well, and then cover it close and let it boil five hours (reserve a couple of quarts of this to make gravy sauces); then strain it off and let it stand till the next morning; then take off the fat, set a large stewpan on the fire with half a pound of good fresh butter, twelve ounces of onions sliced, and four ounces of green sage; chop it a little; let these fry an hour; then rub in half a pound of flour, and by degrees add] your broth till it is the thickness of cream; season it with a quarter of an ounce of ground allspice, and half an ounce of black pepper ground very fine, salt to your taste, and the rind of one lemon peeled very thin; let it simmer very gently for an hour and a half, then strain it through a hair sieve; do not rub your soup to get it through the sieve, or it will make it grouty; if it does not run through easily, knock your wooden spoon against the side of your sieve; put it in a clean stewpan with the head, and season it by adding to each gallon of soup two tablespoonfuls of Tarragon vinegar, and two tablespoonfuls of lemon juice; let it simmer gently till the meat is tender; this may take from half an hour to an hour; take care it is not overdone; stir it frequently to prevent the meat sticking to the bottom of the stewpan, and when the meat is quite tender the soup is ready.
A head weighing twenty pounds, and ten pounds of stock meat, will make ten quarts of excellent soup, besides the two quarts of stock you have put by for made dishes.
Observations. — If there is more meat on the head than you wish to put in the soup, prepare It for a pie, with the addition of a calf's foot boiled tender; it will make an excellent
110 HOUSEHOI^R.
ragout pie; season it with zest and a little minced onion^ p-at in half a teacupful of stock, cover it with puff paste, and Lake it one hour; when the soup comes from table, if there is a deal of meat and no soup, put it into a pie dish, season it a little, and add some little stock to it; then cover it with paste, bake it one hour, and you have a good mock-turtle pie.
To Season the Soup. — To each gallon put four tablespoonfuls of lemon juice, two of mushroom catsup, and one teaspoonful of mace, a teaspoonful of curry powder, or a quarter of a drachm of cayenne, and the peel of a lemon pared as thin as possible; let it simmer for five minutes more, take out the lemon peel, add the yolks of four hard boiled eggs, and the soup is ready for the tureen.
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Perfect Mock Turtle Soup