Have the butcher split and scrape the calf s head and saw
the bone of the shin of veal into several parts. Wash ali care-
folly. Put the head into a large pan, coyering it with cold
water. Soak it for two hours. At the end of that time take
out the brains, place the head in a large soup pot, and after
putting in the shin also, pour in eight quarts of cold water.
Heat it slowly to the boiling-point. Then skim caref ully and
set the pot back where the liquor will simply bubble for three
hours. When that time has passed, take up the veal with a
skimmer and then remove the head, being careful not to break
it. Strain the stock that is in the soup pot and put ali but two
quarts away to cool. These two quarts should be returned to
the kettle with the shin of veal; the spice mentioned above
should be added and the kettle covered and set where its con-
tenta will only simmer. Now put the vegetables, cut fine, and
the butter into a frying pan and fry gently for twenty minutes*
At the last moment draw the pan f orward so that the vegetables
may become slightly browned by more rapid cooking. Be care-
ful they do not get bumed. Add these vegetables to the veal
and stock and cook ali for four hours. Then strain and put
away to cool.
82 MB8. SEELT'a COOK BOOK
The next moming, after skimming off ali the f at, tum the two
Iota of strained stock into the soap pot and set upon the stove.
Add the catsup, also salt and pepper in quantities to suit your
taste ; and when the soup boils up add the juice of a lemon, the
wine^ and the face of the calf cut into small strips. Cover the
soup pot closely and set it back where its contente will hardlj
bubble durìng the next fifteen minutes. It will then be readj
to serve ; but if it be intended f or a late dinner it may be cooled,
put away, and heated again when wanted. Thin slices of lemon
cut in quarters and egg balls and forcemeat balls should be put
into the tureen bef ore the soup is turned into it, if one would bave
mock turtle soup in perfection. As it takes much time to make
forcemeat balls, they may be omitted, but egg balLs are easily
prepared and should be used.
Ohicken Foroemeat Balls
Chop very fine half of the breast of a tender chicken, pound
it in a mortar and rub it through a coarse sieve. There should
be a generous cupf ul of the meat after it has been rubbed through
the sieve. Pour one quarter of a cup of cream into a saucepan
with a scant quarter of a cup of fine bread crumbs and a bit of
whole mace. Cook until the misture forms a smooth paste.
It will take about ten minutes. Remove the mace and add one
tablespoonful of butter, salt, and white pepper to taste, the
meat, and the white of an egg beaten to a stiff froth. Mix
well, and when cool form in balls about the size of grapes.
Have ready a pan of salted boiling water. Cook the balls for
five minutes, turn them in a strainer and then add them to the
mock turtle soup. The above balls may be prepared three or
four hours before the soup is served.
Bm Balls
Boll four eggs for twenty minutes until hard. Plunge them
in cold water and remove the shelL Pound the yolks in a
80UP8 88 ✪ Egg Balls
Page 47 · 3 recipe records on this page
Presented as published in 1902. 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
Have the butcher split and scrape the calf's head and saw the bone of the shin of veal into several parts. Wash all carefully. Put the head into a large pan, covering it with cold water. Soak it for two hours. At the end of that time take out the brains, place the head in a large soup pot, and after putting in the shin also, pour in eight quarts of cold water. Heat it slowly to the boiling-point. Then skim carefully and set the pot back where the liquor will simply bubble for three hours. When that time has passed, take up the veal with a skimmer and then remove the head, being careful not to break it. Strain the stock that is in the soup pot and put all but two quarts away to cool. These two quarts should be returned to the kettle with the shin of veal; the spice mentioned above should be added and the kettle covered and set where its contents will only simmer. Now put the vegetables, cut fine, and the butter into a frying pan and fry gently for twenty minutes. At the last moment draw the pan forward so that the vegetables may become slightly browned by more rapid cooking. Be careful they do not get burned. Add these vegetables to the veal and stock and cook all for four hours. Then strain and put away to cool.
The next moming, after skimming off all the fat, turn the two lots of strained stock into the soup pot and set upon the stove. Add the catsup, also salt and pepper in quantities to suit your taste ; and when the soup boils up add the juice of a lemon, the wine and the face of the calf cut into small strips. Cover the soup pot closely and set it back where its contents will hardly bubble durìng the next fifteen minutes. It will then be ready to serve ; but if it be intended f or a late dinner it may be cooled, put away, and heated again when wanted. Thin slices of lemon cut in quarters and egg balls and forcemeat balls should be put into the tureen before the soup is turned into it, if one would have mock turtle soup in perfection. As it takes much time to make forcemeat balls, they may be omitted, but egg balls are easily prepared and should be used.
Chicken Forcemeat Balls
Chop very fine half of the breast of a tender chicken, pound it in a mortar and rub it through a coarse sieve. There should be a generous cupful of the meat after it has been rubbed through the sieve. Pour one quarter of a cup of cream into a saucepan with a scant quarter of a cup of fine bread crumbs and a bit of whole mace. Cook until the mixture forms a smooth paste. It will take about ten minutes. Remove the mace and add one tablespoonful of butter, salt, and white pepper to taste, the meat, and the white of an egg beaten to a stiff froth. Mix well, and when cool form in balls about the size of grapes. Have ready a pan of salted boiling water. Cook the balls for five minutes, turn them in a strainer and then add them to the mock turtle soup. The above balls may be prepared three or four hours before the soup is served.
Egg Balls
Boll four eggs for twenty minutes until hard. Plunge them in cold water and remove the shelL Pound the yolks in a
80UP8 88
Records on this page
Egg BallsChicken Forcemeat BallsDabarry Soup