Mock Turtle Soup

Ingredients

• a calf's head
• ^ ounce of cloves
• ^ ounce of mace
• ^ a nutmeg
• an onion
• 3 anchovies
• ^ lb. butter
• 1 lb. flour
• the juice of 2 lemons
• 5 meat balls
• 8 eggs, boiled hard

Method

1. 1

   Scald and clean the calf's head, boil for 0.5 hour, remove skin and tongue.

2. 2

   Add tongue, skin, onion, cloves, mace, nutmeg, herbs, and anchovies to broth and stew until tender.

3. 3

   Cut meat into 2-inch pieces, strain liquor.

4. 4

   Melt butter, add flour, stir smooth, add liquor while stirring.

5. 5

   Add meat and lemon juice, season, and stew for 1 hour.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 31. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP— Scald a calf's head, and wash it clean. Boil in a large pot of water for ^ hour, then cut all the skin ofiF by itself; take the tongue out, take the broth made of a knuckle of veal, put in the tongue and skin, with an onion, ^ ounce each of cloves and mace, ^ a nutmeg, all kinds of sweet herbs chopped fine, 3 anchovies; stew it till tender; then take out the meat, and cut it in pieces 2 inches square; cut the tongue, previously skinned, in slices; strain the liquor through a sieve. Melt ^ lb. butter in a stew-pan; put in i lb. flour; stir it till smooth; if at all lumpy, strain it; add the liquor, stirring it all the time; then add to the meat the juice of 2 lemons. Season with pepper, salt and cayenne pepper, pretty high; put in 5 meat balls, 8 eggs, boiled hard

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