Mock Turtle Soup

Ingredients

• half a calf's head, fresh and stripped of skin
• 2 pounds of veal
• 2 pounds of pork
• a roasted onion
• a rind of lemon
• 2 sliced carrots
• a bunch of herbs
• a head of celery
• a pint of Madeira wine
• a piece of butter
• a tea-spoonful of allspice
• mace
• season with salt
• cayenne pepper
• lemon juice
• Add mushrooms if desired

Method

1. 1

   Clean the calf's head and soak in cold water for an hour.

2. 2

   Boil with veal, pork, onion, lemon rind, carrots, herbs, and celery for 2 hours.

3. 3

   Remove head and pork, make forcemeat balls from brains and tongue, add to soup, and boil for 2 more hours.

4. 4

   In a separate pan, melt butter, add onions, parsley, mace, and allspice.

5. 5

   Thicken with flour, stir in soup, boil gently for 1 hour, strain, and season with salt, cayenne, lemon juice, and Madeira wine.

6. 6

   Serve with lemon quarters.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 77. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP. Take half a calf's head, fresh and stripped of skin, remove the brains, and clean the head care- fully in hot water, leaving it in cold water for an hour. Then put into 6 quarts of warm water, with 2 pounds of veal, 2 pounds of pork, a roasted onion, stuck with cloves, a rind of lemon, 2 sliced carrots, a bunch of herbs and a head of cel- ery. Let it boil slowly 2 hours, and then take out the head and pork. Make forcemeat ball of the brains and tongue, break the bones of the head and put all into the soup and boil 2 hours more. Put into a small stew-pan a piece of butter, onions sliced thin, with parsley, mace and allspice. Add COOKING DIVISION. 237 flour to thicken, and stir in soup slowly. Boil gently i hour more, pass through a sieve, season with salt, cayenne pepper, lemon juice and a pint of Madeira wine. Add mushrooms if desired, and serve with lemons cut in quarters. VEGETABLE SOUP. Scrape 2 carrots, i onion, ^ of a cabbage, and 2 turnips, cut them in pieces a little larger than dice, put the pieces in a large sauce-pan with a little butter and water, let it cook one-half an hour then cut your potatoes the same way ; take your meat out of the soup kettle, skirn off the grease and put all into your broth, and let cook another half hour, when it is ready for use. TOMATO SOUP. Take i pint canned tomatoes, or 4 large raw ones, cut up fine, add i quart of boiling water, and let them boil, then add i tea-spoonful of soda, when it will foam immediately; add i pint of sweet milk with salt, pepper and plenty of butter; when this boils add 8 small crackers and serve. It tastes very much like oyster soup. TURKEY SOUP. Put all the bones, the scraps of meat, and the dressing of the turkey in a kettle with enough water to cover them, let it boil for 2 hours. When nearly done add the tops of some celery chopped fine and a tea-spoonful of currie powder; when it is done, strain and set on the table hot. It makes a. very rich, nice dish. 238 DOMESTIC GUIDE. WHITE SOUR Boil a veal bone 3 hours with turnips, celery, onions, carrots, and whatever suitable thing else you have that will not make it black, strain and boil again. Just before you serve it add a pint of cream or milk, with 3 eggs well beaten, remove from the stove and stir rapidly. CHEAP OYSTER SOUP.- Tomatoes canned or fresh i pint. Nice white cod-fish picked up fine i cupful. Water 3 pints. Good sweet butter a small table-spoonful. When these have boiled 20 minutes, add of fresh milk I pint, having ready one-half tea-spoonful of baking soda; use immediately. The taste is sim- ilar to oysters or lobsters; all taste of tomatoes and fish are gone. BEEF SOUR Cut the meat off the bone, and place it with some suet in the kettle to fry until brown ; then put the bone in and cover with cold water, add one- half cup of barley, i onion, and a turnip, put in the barley at once and cook slowly until about one-half an hour before dinner, then cut the vege- tables very fine and cook them the half hour. NOODLE SOUR Break two eggs into a bowl, beat until light, adding a pinch of salt, then work in flour with your hand until you have a very stiff dough, turn it on your moulding board and work until it is as COOKING DIVISION. 239 smooth as glass, pinch off a piece the size of a wal- nut and roll it as thin as paper, then with a sharp knife cut off very narrow strips; proceed in the same way until all your dough is cut. Have pre- pared some good veal, chicken, or any other kind of broth, well seasoned ; one-half an hour before you serve dinner drop in the noodles ; be sure the soup is boiling; add a little parsley. If the noodles are made according to directions they will be found far superior to macaroni. TOMATO SOUP. Put a table-spoonful of butter in a stew-pan, cut an onion fine and fry in the butter, then add i pint of tomatoes, pepper, salt and a tea-spoonful of all- spic

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