Mock Turtle Soup

Ingredients

• half a calf’s head
• a knuckle of veal of two pounds
• a rasher of lean ham cut up
• two carrots
• one turnip
• one leek
• two eschalots
• a small bouquet garni
• one ounce of butter
• two ounces of flour
• two glasses of sherry
• the juice of half a lemon
• one dozen forcemeat balls

Method

1. 1

   Bone and blanch the calf’s head for ten minutes.

2. 2

   Butter a stock pot and add the ham, veal, and calf’s head.

3. 3

   Add carrots, turnip, leek, eschalots, bouquet garni, and salt.

4. 4

   Simmer in three quarts of water for about three hours.

5. 5

   Remove the head, cut into squares, strain the stock to reduce to two quarts.

6. 6

   Add butter and flour to thicken, boil, and add sherry, lemon juice, and the cut-up head.

7. 7

   Add forcemeat balls and serve.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 50. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP. Ingredients. Calf’s Head. Carrots. Eschalots. Butter. Knuckle of Veal. Turnip. Herbs. Sherry. Ham. Leelc. Lemon. 1. Take half a calf’s head, bone it, and blanch for ten minutes. 2. Butter a stock pot. 3. Place in a rasher of lean ham cut up, a knuckle of veal of two pounds and the calf’s head. 4. Then two carrots, one turnip, one leek, and two eschalots, a small bouquet garni and salt. 5. Let it simmer gently in three quarts of water till the head is tender, it will take about three hours. 6. Remove the head, and when cold cut it into neat squares. 7. Strain the stock, which should be reduced to two quarts. 8. Add one ounce of butter, two ounces of flour to thicken it. 9. Let it boil and throw up all scum. 10. Add two glasses of sherry, the juice of half a lemon, and the pieces of head previously cut up. 11. Then put in one dozen forcemeat balls

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