Clear Mock Turtle Soup

Ingredients

• a calf's head
• ½ lb. of gravy beef
• 1 carrot
• 1 turnip
• ½ head of celery
• 1 onion stuck with 3 cloves
• bunch of herbs
• 10 peppercorns
• blade of mace
• 3 oz. of bacon or ham
• ½ glass of sherry
• 2 quarts of water
• the juice of ¼ a lemon

Method

1. 1

   Wash and bone the head, tie meat in cloth, chop bones.

2. 2

   Put meat, bones, half vegetables and seasoning in stewpan with water, boil and skim.

3. 3

   Simmer for 3 hours, strain stock, remove fat, add remaining vegetables and shredded meat, whisk over fire until just boiling, simmer for 10 minutes, clarify, strain, add stock and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 12. The excerpt below is the record exactly as published.

glass of sherry, 12 balls of stuffing, a little lemon juice, 2 quarts of water. Put all the ingredients, except the balls of stuffing and the lemon juice. Turtle. in an earthen jar and stew for 6 hours. Do not open it till cold. When wanted for use, skim off all the fat, and strain carefully; place it on the fire, cut up the meat into inch and a half squares, put it, with the forcemeat balls and lemon juice, into the soup and serve. It can be Soups and How to Make Than g flavored with a tablespoonful of anchov}^, or Harve3''s sauce. Clear Mock Turtle Soup. Take a calf's head, }^ lb. of gravy beef, i carrot, i turnip, ^ head of celery, i onion stuck with 3 cloves, bunch of herbs, 10 peppercorns, blade of mace, salt, 3 oz. of bacon or ham, ^ glass of sherry, 2 quarts of water, the juice of ^4 a lemon. Wash and bone the head. Tie the meat in a cloth and chop the bones, put the meat, bones and half the vegetables and seasoning in a stewpan with the water, allow it to boil up and skim well. Simmer about 3 hours. Take the head up and strain the stock into a basin. When the stock is cold carefully remove the fat. Put the stock into a stewpan with the remainder of the vegetables, and the meat finely shredded. Whisk over the fire until the soup is just on the boil. Draw it on one side, and allow it to simmer gently for 10 minutes; when clarified, strain through a clean cloth, add the stock, some force-meat balls, and pieces of the head served in the soup. Julienne Soup. Procure }( pint of carrots, }{ pint of turnips, ^ pint of onions, 2 leeks, ^4 head of celery, ^ lettuce, a little sorrel, if liked, I oz. of butter, 2 quarts of stock. Cut the vegetables into strips of i}( inches long, and be particular they are all the same size, or some will be hard whilst the others will be done to a pulp. Cut the let- tuce and sorrel into larger pieces; fry the strips of Vegetables, carrots in the butter, and pour the stock, boiling, to them. When this is done, add all the other vegetables and herbs, and stew gently for at least an hour. Skim off all the fat, pour the soup over thin slices of bread, cut round, about the size of a shilling, and serve. The soup has a better appearance if each vegetable is boiled sepa- The Lentil. 10 Soups and Hoiv to Make Them rately in water and then added to the clear stock, at the moment of serving. Carrot

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