Mock Turtle Soup

Ingredients

• One calfs head
• Six pounds of the shin of veal
• Eight quarts of water
• Two table-spoonfuls of chopped carrot
• Two table-spoonfuls of chopped turnip
• Four table-spoonfuls of butter
• Six table-spoonfuls of arrow-root
• Three table-spoonfuls of ketchup
• Three stalks of celery
• One-half blade of mace
• Ten cloves
• Twenty pepper-corns
• One bay-leaf
• Two lemons
• One glass of sherry
• One small piece of cinnamon

Method

1. 1

   Have the butcher split and scrape the head and saw the bone of the veal into several pieces.

2. 2

   Wash all carefully.

3. 3

   Place the head in a large pan and soak it for two hours, keeping it covered with cold water; then take it out, drain thoroughly, remove the brains, place the head and shin of veal in the soup-kettle with the water, heat slowly, and keep at the boiling point for three hours.

4. 4

   At the expiration of this time skim out the shin of veal, and also remove the head, being careful not to break it.

5. 5

   Strain the stock, and place all but two quarts aside to cool.

6. 6

   Return the two quarts to the kettle with the shin of veal, add the spices, cover tightly, and permit the whole to simmer slowly.

7. 7

   Fry the vegetables gently in the butter for twenty minutes, browning them at the last; and, adding them to the veal, simmer four hours.

8. 8

   Strain the stock, and set it away to cool.

9. 9

   In the morning remove the fat, and place the two quantities of stock together on the fire with the ketchup, salt and pepper; and when all boils up, add the lemon-juice, the wine and the face of the calf's head, cut in strips.

10. 10

    Thin slices of lemon cut in quarters, egg-balls or force-meat balls should be put in the tureen before the soup is turned in, if one would serve it correctly.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 33. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP, The basis of this soup is calf's-head, one head making six quarts of soup. This, may seem a large quantity of soup to make at one time, but it will keep well. Half of a head cannot be bought, so it is necessary to make the full quantity. One calfs head Six pounds of the shin of veal. Eight quarts of water ^ Two table-spoonfuls of chopped carrot. Two table-spoonfuls of chopped turnip. Four table-spoonfuls of butter. Six table-spoonfuls of arrow-root. Three table-spoonfuls of ketchup. Three stalks of celery.^ One-half blade of mace. Ten cloves. Twenty pepper-corns. One bay-leaf. 86 THE PA TTERN COOK-BOOK. Two lemons. One glass of sherry. One small piece of cinnamon

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