Mock Turtle Soup

Ingredients

• A calf's head
• a pound of lean veal
• four quarts of water
• a saltspoonful of mace
• a saltspoonful each of mace, powdered thyme
• and clove
• a piece of butter the size of a walnut
• a heaping tablespoonful of flour
• half a lemon
• a wine-glass of sherry

Method

1. 1

   Boil meat in water for five hours, reducing to two quarts.

2. 2

   Remove fat, season with mace, thyme, and clove.

3. 3

   Melt butter, add flour, stir till brown, add soup to thicken, pour into kettle.

4. 4

   Cut cold meat into small pieces, make forcemeat balls, season, and fry.

5. 5

   Squeeze lemon juice into tureen, pour in soup, and serve.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 62. The excerpt below is the record exactly as published.

a saltspoonful of mace, and the same amount of white pepper. Stir into the boiling milk, and add to the soup. Let all boil a moment, and then pour into the tureen. Three eggs, beaten very light and stirred into the hot milk without boiling, make a still richer soup. The bones of cold roast chicken or turkey may be used in this way ; and the broth of any meat, if perfectly clear, can serve as foundation, though veal or chicken is most delicate. SOUPS. 125 Mock Turtle Soup. A calf's head is usually taken for this soup ; but a set of calf's feet and a pound of lean veal answer equally well. In either case, boil the meat in four quarts of water for five hours, reducing the amount to two quarts, and treating as stock for clear soup. Remove all fat, and put on the fire next day, half an hour before dinner, seasoning it with a saltspoonful each of mace, powdered thyme, or sweet marjoram and clove. Melt a piece of butter the size of a walnut in a small saucepan ; add a heaping tablespoonful of flour, and stir both till a bright brown. Add soup till a smooth thicken- ing is made, and pour it into the soup-kettle. Cut about half a pound of the cold meat into small square pieces, — dice they are called, — and put into the tureen. Make forcemeat balls by chopping a large cup of meat very fine ; season with a saltspoonful each of pepper and thyme ; mix in the yolk of a raw egg ; make into little balls the size of a hickory-nut, and fiy brown in a little butter. Squeeze the juice of half a lemon into the tureen with (or without) a wine-glass of sherry

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