Invalid Mock Turtle Soup

Ingredients

• 1 calf’s foot
• 1 quart water
• 2 oz. lean ham
• Half a small carrot
• A piece of turnip
• A very small piece of onion
• A sprig of thyme
• and parsley
• 1 clove
• 1 dessertspoonful arrowroot
• ½ glass of sherry
• A few drops of browning

Method

1. 1

   Clean the foot, blanch it by putting in a pan of cold water and bringing it to the boil, then put into a basin of cold water and scrape carefully.

2. 2

   Divide the foot, put into a saucepan with the cold water and the ham, skim well, and when the water boils add the vegetables, herbs and clove.

3. 3

   Simmer for 4 hours, then strain the stock and lay the foot on a dish.

4. 4

   When the stock is quite cold, remove all fat from the surface, reheat and thicken with the arrowroot moistened with cold water.

5. 5

   Boil for 3 minutes, season with salt and pepper, and lay in the meat that has been removed from the foot and cut into small pieces.

6. 6

   When the pieces of meat are hot through, add the sherry, and a few drops of browning if liked.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 39. The excerpt below is the record exactly as published.

Invalid Mock Turtle Soup. 1 calf’s foot. 1 quart water; 2 oz, lean ham* Half a small carrot. A piece of turnip. A very small piece of onion. A sprig of thyme and parsley. 1 clove. 1 dessertspoonful arrowroot. Salt and pepper. \ glass of sherry. A few drops of browning

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