Mock Turtle Soup

Ingredients

• a calf’s liver
• a heart
• a knuckle of veal
• for 3 or 4 hours
• a chopped onion
• salt, pepper and ground cloves to taste
• with a little browned flour
• the yolks of 4 or 5 hard boiled eggs
• slices of lemon

Method

1. 1

   Boil a calf’s liver and a heart with a knuckle of veal for 3 or 4 hours, skimming well, then strain off.

2. 2

   Chop the meat fine, and add to it a chopped onion, salt, pepper and ground cloves to taste, thickening, if necessary, with a little browned flour, cooking again in the liquor.

3. 3

   Have the yolks of 4 or 5 hard boiled eggs cut up for the tureen, also slices of lemon.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 5. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP.—Boil a calf’s liver and a heart with a knuckle of veal for 3 or 4 hours, skimming well, then strain off’ Chop the meat fine, and add to it a chopped onion, salt, pepper and ground cloves to taste, thickening, if necessary, with a little browned flour, cooking again in the liquor. Have the yolks of 4 or 5 hard boiled eggs cut up for the tureen, also slices of lemon

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