Clear Mock Turtle Soup

Ingredients

• the tin of essence of beef
• half an onion sliced up
• a tablespoonful of sherry
• still better, madeira
• two or three heads of garlic
• a little bunch of parsley
• a brimming tablespoonful of macedoines

Method

1. 1

   Add the sliced onion to the essence of beef.

2. 2

   Strain and press to extract goodness.

3. 3

   Add cayenne pepper and sherry or madeira.

4. 4

   For a spring soup, mix essence of beef with water, boil with garlic and parsley for half an hour, strain, and add macedoines.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 29. The excerpt below is the record exactly as published.

half an onion sliced up. Strain this off and press the strainer to strain out the goodness. Then add a lit- tle soluble cayenne pepper (Indian salt, see Cayenne Pepper), and add it to the contents of the tin of essence of beef. Just before serving add a tablespoonful of sherry, or, still better, madeira. If by chance you had some cold calves’- I head in the house, and could add a few HO USEKEEPER'S O' UIDE. slices of what is know as the horn part, you would have as good a basin of clear mock turtle as it is possible to get. Another very good way of serving essence of beef is to add it to three or four times its bulk of water, and boil in it a short time two or three heads of garlic and a little bunch of parsley. As soon as the flavour is sufficiently ex- tracted out of the garlic and parsley, say half an hour, strain it off, and add a brimming tablespoonful of macedoines

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