Mock Turtle Soup

Ingredients

• ^ a calf’s head.
• A good sized carrot.
• One medium-sized onion.
• ^ teaspoonful of peppercorns.
• I ^ teaspoonfuls of Liebig’s Co.’s Extract of Meat.
• I teaspoonful of lemon juice.
• 2 or 3 blades of mace.
• 1 small turnip.
• Bunch of sweet herbs.
• Stalk of celery.
• 2 quarts of water.
• I oz. of butter.
• I oz. of flour.

Method

1. 1

   Put calf's head into cold water, bring to boil and remove scum.

2. 2

   Simmer for two hours.

3. 3

   Remove head, cut white part and tongue into squares.

4. 4

   Fry sliced vegetables in butter until browned.

5. 5

   Add flour, stock, bones, herbs, peppercorns, and extract.

6. 6

   Simmer for hours.

7. 7

   Pass through a sieve, add pieces of head and tongue, lemon juice, and salt.

8. 8

   Boil for 20 minutes.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 2. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP. ^ a calf’s head. A good sized carrot. One medium-sized onion. ^ teaspoonful of peppercorns. I ^ teaspoonfuls of Liebig’s Co.’s Extract of Meat. I teaspoonful of lemon juice. 2 or 3 blades of mace. 1 small turnip. Bunch of sweet herbs. Stalk of celery. 2 quarts of water. I oz. of butter. I oz. of flour.

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