Invalid Mock Turtle Soup

Ingredients

• 1 oz. Calf’s Foot
• 2 oz. Ham
• 1 Clove
• small piece Turnip
• small piece Carrot
• 1 quart Cold Water
• Salt

Method

1. 1

   Foot must be scalded.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 165. The excerpt below is the record exactly as published.

email piece Carrot and Turnip, 1 pinch Celery Seed, 3 Cloves and 1 Bay Leaf, 1 blade Mace, ^ oz. Isinglass, i lb. Mutton (lean), 1 small Onion (scalded), 24 Peppercorns, 1 dessertspoonful Salt, i oz. Vermicelli. Melt butter in ai pan. Put bon© ati bottonii, then the meat cut in small pieces an inch square. Sprinkle over the i.singlassi and vermi- celli. Put the vegetables, &o., in a piece of muslin, and add to the pan. Pour O'ver the water. Put tJie lid on pan when it boils, and skim thoroughly. Simmer for G hours. Strain aiwl cool. Remove fat with a spoon dipped in hot water. Seiwo either cold as a jelly, or hot with a small piece of toast. Invalid Jelly. i lb. each of Veal, Mutton, and the best Stoak, 2 tablespoon fills Water. Cut meat into small pieces and put intO' a close jar with the water and iiinoh of salt. Steam G hours. Strain and put into small pots. Invalid Soup. ^ pint beef tea put in pan with i oz. tapioca. Stir over fire till it comes to boil, then ocoasionally, till tapioca swells and is cooked. Flavour with salt and pepper. Cool a little and stir in yolk of egg. Simmer only very slowly till egg is sufficiently cooked. Serve with sippets of toast — only 1 teacupful at a time. Stir always before using, to get strength of soup. Invalid Mock Turtle Soup. 1 oz. Calf’s Foot, 2 oz. Ham, 1 Clove, small piece Turnip, and Carrot, 1 quart Cold Water, Salt

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