Clear Mock Turtle Soup (Consomme de Fausse Tortue)

Ingredients

• £ calf’s head
• 1J lbs. shin of beef
• 1 carrot
• 2 onions
• 1 turnip
• J lb. lean ham
• 4 qts. cold water
• Salt
• A bunch of herbs
• 6 cloves
• A blade of mace
• 20 peppercorns
• ea-sp. celery seed
• Juice of \ orange
• 1 glass sherry or marsala
• 2 whites and shells of eggs

Method

1. 1

   Prepare the head as directed in Recipe 144.

2. 2

   After boning, put the bones and flesh into a large saucepan with the shin of beef and ham cut into small pieces and cold water.

3. 3

   Add salt and bring to boil.

4. 4

   Skim well, add vegetables, herbs, and spices tied in muslin.

5. 5

   Simmer for 8 to 9 hours until reduced by half.

6. 6

   Strain and let cool.

7. 7

   Remove fat, clear with egg whites, reheat, add seasoning, wine, and orange juice, and serve with small pieces of head and egg balls.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 103. The excerpt below is the record exactly as published.

Clear Mock Turtle Soup (Consomm6 de Fausse Tortue) £ calf’s head. 1J lbs. shin of beef. 1 carrot. 2 onions. 1 turnip. J lb. lean ham. 4 qts. cold water. Salt. A bunch of herbs. 6 cloves. A blade of mace. 20 peppercorns. \ tea-sp. celery seed. Juice of \ orange. 1 glass sherry or mar- sala. 2 whites and shells of eggs

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