Clear Mock Turtle

Ingredients

• Half a Calf's Head
• Six pounds of Knuckle Veal
• Eight ounces of raw Ham
• One Carrot
• One Turnip
• Two Onions
• Twelve Cloves
• One head of Celery
• A bunch of Sweet Basil, Marjoram, Thyme, Lemon Thyme and Parsley
• One blade of Mace
• One quart of Stock
• Two pounds of lean Beef
• Half pint of Madeira
• A pinch of Cayenne
• A teaspoonful of Lemon Juice
• Some small quenelles
• A little Salt
• Egg Balls

Method

1. 1

   Bone half a calf's head and parboil it in cold water with salt for twenty minutes.

2. 2

   Trim rough parts, place in a stewpan with knuckle of veal, ham, vegetables, herbs, and stock.

3. 3

   Boil quickly until stock reduces to a glaze, then fill with cold water and boil, skimming well until tender.

4. 4

   Strain stock, clarify with scraped beef, and add pieces of calf's head, Madeira, cayenne, lemon juice, salt, egg balls, and quenelles.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 3. The excerpt below is the record exactly as published.

Clear Mock Turtle. Ingredients, Half a Calf's Head. Six pounds of Knuckle Veal. SOUPS. 7 Eight ounces of raw Ham. One Carrot, One Turnip, Two Onions. Twelve Cloves. One head of Celery. A bunch of Sweet Basil, Marjoram, Thyme, Lemon Thyme and Parsley, One blade of Mace. One quart of Stock. Two pounds of lean Beef. Half pint of Madeira. A pinch of Cayenne. A teaspoonful of Lemon J uice. Some small quenelles, A little Salt. Egg Balls

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