Clear Mock-Turtle Soup

Ingredients

• half an ox-head unskinned, or a sheep's head
• an ounce of salt
• two Bombay onions in quarters
• a head of celery
• a couple of carrots
• the rind of two limes
• a large bunch of parsley
• a quarter ounce of dried basil
• a teaspoonful of dried thyme
• a teaspoonful of marjoram
• a dozen pepper corns
• two anchovies cut up
• half a wine-glass of mushroom ketchup
• a tablespoonful of sugar
• a teaspoonful of caramel

Method

1. 1

   Procure the stock meat as usual, clean the head thoroughly, keeping the skin on, and scalding it to get rid of the hair or wool.

2. 2

   Remove every atom of brain and wash the meat in several waters.

3. 3

   Set it to soak awhile in cold water, and then place it in your soup kettle; cover it with water and let it simmer slowly for an hour, skimming all fat and scum that may rise.

4. 4

   Take it up, remove the bones, and set it with a weight upon it to flatten and get cold.

5. 5

   Now throw your shin into the soup kettle, adding sufficient cold water to cover the bone and meat completely and an ounce of salt.

6. 6

   Proceed as for consomme, skimming very carefully.

7. 7

   When boiling takes place, ease off the fire, and add the vegetables and herbs.

8. 8

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

9. 9

   Strain very carefully, set the soup in a bowl to cool, and throw up all grease.

10. 10

    Cut the cold head into one-and-a-half-inch squares, skim the cool soup well, and pour it into a large saucepan adding the pieces of head.

11. 11

    Let the pieces cook slowly for half an hour, then drain them, and again strain the soup.

12. 12

    Clarify it if necessary, adding a glass of Madeira and the juice of a lime.

13. 13

    Heat up finally when required, and pour the soup into the tureen over selected pieces of the head.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 219. The excerpt below is the record exactly as published.

half an ox- head unskinned, or a sheep's head (a calf's head is the proper thing, but we must deal with fact, not fiction, knowing that we cannot get veal here), well, — clean the head thoroughly, keeping the skin on, and scalding it to get rid of the hair or wool : remove every atom of brain? and wash the meat in several waters, set it to soak awhile in cold water, and then place it in your soup kettle ; MENU FOR A PARTY OF EIGHT. 391 cover it with water and let it simmer slowly for an honr, skimming all fat, and scum that may rise : take it up (it will be about half done), remove the bones and set it, with a weight upon it, on a dish to flatten and get cold, Now throw your shin, &c., into the soup kettle, adding to the cold head liquor already there, the bones just removed, sufficient cold water to cover the bone and meat com- pletely and 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, and add two Bombay onions in quarters, a head of celery, a couple of carrots, the rind of two limes, a large bunch of parsley, a quarter ounce of dried basil, (sold in bottles) a tea- spoonful of dried thyme, and of marjoram, (the herbs in a muslin bag) a dozen pepper corns, two anchovies cut up, half a wine-glass of mushroom ketchup, a table- spoonful of sugar, and a tea- spoonful of carame

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