Moch-Tuetlb Soup

Ingredients

• Clean a calf's head nicely
• three pounds of beef
• a knuckle of veal
• four or five onions
• a carrot
• a turnip
• a bunch of sweet herbs
• a quarter of a pound of nice fresh butter
• a handful of flour
• two tablespoonfuls of catsup
• the juice of one lemon
• a pint of sherry
• two dozen egg balls

Method

1. 1

   Clean and boil the calf's head in water, skimming carefully.

2. 2

   Add beef, veal, onions, carrot, turnip, and herbs; boil for three hours.

3. 3

   Parboil tongue and brains, add to soup.

4. 4

   Cool and remove fat.

5. 5

   Melt butter, add flour, and brown; mix with soup, add catsup, lemon juice, and sherry.

6. 6

   Serve with egg balls.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 9. The excerpt below is the record exactly as published.

the juice of one lemon. MOCH-TUETLB SOUP. EXCELLENT^ NO. 3. Clean a calf 's head nicely, split it and take out the brains ; put the head into considerably more water than will cover it. Let it boil gently, and skim it carefully; when very tender take it out and cut in small pièces. Put into the boiling soup three pounds of beef and a knuckle of veal with ail the bones broken fine. Add to LA CUISINE CREOLE. • 17 thîs four or flve onions, a carrot and tumip sliced, and a bunch of sweet herbs. Let ît boil gentiy for three hours. Parboil the tongue and brains of the calf 's head, and add them when the soup is nearly done. Let it cool and take off the fat. To finish it for the table, melt a qnarter of a pound of nice f resh butter, add a handf ul of flour and stir over the flre till the butter and flour are brown ; add to thîs * a little of the soup, a f ew sprigs of parsley and sweet basil ; boil it for fif teen minutes and add it to the soup, together with two tablespoonfuls of catsup, the juice of a lemon, and sait to taste. It is usual to add a pint of sherry. When dished in the tureen, put in two dozen egg balls. EGO BALLS FOR MOOK-TUETLB SOUP. Make a paste of the yolks of four hard-boiled eggs and the white of two raw ones; season with sait and cay- enne pepper. Take bits of the paste the size of small mables, run them in flour and roU into balls; fry care- f uUy in butter and drop into the soup. OX-TAIL SOUP. Cut each joint of two ox-tails with a meat-saw, steep them in water for two hours ; then place them in a stew- pan with three carrots, three turnips, three onions, two heads of celery, four cloves, and a blade of mace. Fill up the stew-pan from the boiling stock-pot; boil this over a slow flre until done and the joints quite ten- der. Take them out, cool them, and clarify the broth. Strain this into a soup-pot, put with it the pièces of ox-tail, some olive shaped pièces of carrot and turnip 18 LA 0VI8INE CREOLE. which hâve been boiled in a little of the broth ; add to this when it bas boiled half an hour a small lump of sugar and a little red pepper. This soup is excellent, and may be served with any kind of vegetables strained in it, such as purée of peas, carrots, tumips, or celery. BABBIT SOUP. Cut one or two rabbits into joints; lay them for an hour in cold water; dry and fry them in butter until they are half done; place the méat in a saucepan with four or five onions

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