Clear Mock Turtle Soup

Ingredients

• an ounce of salt
• two sliced onions
• a head of celery
• two carrots
• the rind of two lemons
• a large bunch of parsley
• a quarter ounce of dried basil
• twelve peppercorns
• two anchovies dried
• half a wineglass of mushroom ketchup
• a tablespoonful of sugar
• a teaspoonful of caramel

Method

1. 1

   Simmer the ingredients slowly for about three hours, skimming occasionally.

2. 2

   Strain carefully and cool to remove grease.

3. 3

   Cut the cold head into 1.5 inch squares, skim the soup, and pour it into a saucepan with pieces of bread.

4. 4

   Cook slowly for 30 minutes, drain, and strain the soup again.

5. 5

   Clarify if necessary, add Madeira and lemon juice, heat, and serve over selected pieces of the head with lemon quarters.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 24. The excerpt below is the record exactly as published.

an ounce of salt. Proceed now as for consomme, skimming very carefully, and retarding the boiling point as much as you can by periodical additions of water ; when boiling takes place ease off the fire, add two sliced onions, a head of celery, two carrots, the rind of two lemons, a large bunch of parsley, a quarter ounce of dried basil (sold in bottles), a teaspoonful of dried thyme and of CLEAR MOCK TURTLE SOUP 47 ^marjoram (the herbs in a muslin hag), twelve peppercorns, two anchovies dried, washed and cut up, half a wineglass of mushroom ketchup, a tablespoonful of sugar, and a teaspoonful of caramel

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