Calf's Head, Mock Turtle Soup
From Cassell's dictionary of cookery, 1892
Serves 10
Sufficient for ten or twelve persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 301. The excerpt below is the record exactly as published.
Calfs Head, Mock Turtle Soup of. — Take half a calf's head with the skin on, remove the brains, wash it in two or three waters, and boil it gently for an hour and a half. Take off the skin, cut it and the flesh into pieces about an inch and a half square, and throw them into cold water. Drain, and j)ut them into a saucepan, cover with stock, and let them simmer gently for another hour and a half. Put three quarts of nicely-flavom-ed stock into a separate stewpan, and with it a tea-spoonful of minced thyme, a tea-spoonful of marjoram, fom- bay-leaves, three dessert- spoonfuls of chopped parsley, half an ounce of whole pepper, half an ounce of salt, thi-ee onions with fom- cloves stuck in them, half a head of celeiy, and two table-spoonfuls of mush- room ketchup. Let these simmer slowly for two hom'S. Strain the liquor, thicken it with two table-spoonfuls of flour, mixed with a little cold water, and added gradually, then pour it into the same saucepan as the meat, add half a pint of sherrj', eight or nine forcemeat balls (one for each person), the hard-boiled yolks of five eggs, and the juice of a lemon
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