Clear Mock Turtle Soup

Ingredients

• Prepare the calf’s head as in the last recipe
• 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
• a teaspoonful of dried thyme

Method

1. 1

   Simmer the calf's head in cold water for an hour, skimming off fat.

2. 2

   Remove bones, flatten the head, and add remaining ingredients to the soup kettle.

3. 3

   Skim carefully and add water to control boiling.

4. 4

   Cook until done.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

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.

Clear Mock Turtle Soup. — [Wyvern.] — Prepare the calf’s head as in the last recipe, put it in the soup kettle, cover it with cold water and let it simmer slowly for an hour, taking off 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 the shin, etc., into the soup kettle, adding to the liquor already there from the head the bones just removed, sufficient cold water to cover the bone and meat completely, 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, 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

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