Calf's Head en Tortue

Ingredients

• two ounces and a half of butter
• three ounces of lean raw bacon
• six ounces of minced onion
• four each of turnip
• four each of carrot
• an ounce of celery
• half one of parsley
• half a pound of mushrooms
• a teaspoonful of dried basil
• a pint and a half of the broth
• an ounce of glaze
• an ounce of butter
• an ounce of flour
• a gill of freshly-made tomato sauce
• a tablespoonful of Marsala

Method

1. 1

   Season the meat with pepper, salt, and spiced pepper.

2. 2

   Melt butter in a saute-pan, stir in bacon, onion, turnip, carrot, celery, parsley, and mushroom peelings.

3. 3

   Fry until softened, add glaze, and moisten with broth.

4. 4

   Bring to boil and simmer until vegetables are done.

5. 5

   Strain broth, cool, and remove fat.

6. 6

   Prepare a roux with butter and flour, moisten with broth, bring to boil, add mushrooms, and simmer for 15 minutes.

7. 7

   Strain sauce, mix with tomato sauce and Marsala, add mushrooms and meat, warm gently without boiling.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 129. The excerpt below is the record exactly as published.

two ounces and a half of butter or clarified suet over a moderate fire, and then stir in three ounces of lean raw bacon, minced small, six ounces of minced onion, four each of turnip and carrot, an ounce of celery, half one of parsley, and the washed and minced peelings of half a pound of mush- rooms. Season with salt and spiced pepper, and put in a teaspoonful of dried basil. Fry all these till they soften and turn colour, then put in an ounce of glaze, and moisten with a pint and a half of the broth saved for the purpose when the Mock Turtle Soup was made the day before. Bring slowly to the boil, and simmer till the vegetables are done ; then strain off the broth into a bowl, let it get cold, and take off the fat. To turn the broth into Sauce d la Tortue, prepare a roux with an ounce of butter and an ounce of flour. Moisten with the broth, bring to the boil, put in the half pound of mushrooms (the trimmings of which were used in the saute-pan), cutting them into neat pieces if large, and simmer for fifteen minutes. Then empty the contents of the pan upon a hair sieve with a bowl beneath it, pick out the pieces of mushroom and set them aside on a plate, and pass the sauce through the sieve. Now put the strained sauce into a stewpan, stir into it a gill of freshly-made tomato sauce and a tablespoonful of Marsala

Cook this with the app: pantry check, scaling, and the assistant.