Mock Turtle Soup

Ingredients

• Take a calf’s head with the skin on
• a head of celery
• an onion (stuck with cloves if liked)
• two carrots
• one or two tablespoonfuls of mushroom ketchup
• half a pint of Madeira
• a little cayenne
• a little white pepper
• salt (if required)

Method

1. 1

   Scald the calf's head, soak it, and simmer for at least four hours in strong stock.

2. 2

   Add vegetables and herbs, let it stand overnight.

3. 3

   Skim fat, remove bones, and cut head into pieces.

4. 4

   Cook pieces in broth for half an hour, then add seasonings and Madeira before serving.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 24. The excerpt below is the record exactly as published.

Mock Turtle Soup. — ( Family Recipe.)— {Tv om the cook at the “ Black Swan ” at York.] — Take a calf’s head with the skin on, scald it to take off the hair, soak it in cold water to make it very clean. Simmer it for at least four hours in strong stock made of part of the knuckle of the veal, some shin of beef, and the shank end of a piece of ham. Add to this a head of celery, an onion (stuck with cloves if liked), two carrots, marjoram, parsley, thyme, winter savory, and, above all, sweet basil. (If the herbs are dried tie them in muslin.) Let it stand all night. Next day skim off all fat, take out the bones, and cut the calf’s head into pieces each about an inch square. Cook the pieces slowly in the broth for half an hour. Add one or two tablespoonfuls of mushroom ketchup, a little cayenne, white pepper, and salt (if required, but the ham will probably make it salt enough) . Allow half a pint of Madeira

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