Mock Turtle Soup

Ingredients

• Place half a calf’s head
• well cover it with water
• Add a little stock, if you have it
• onions
• celery
• a bunch of sweet herbs
• a piece of lean bacon
• and salt
• and pepper

Method

1. 1

   Cover the calf’s head with water, adding stock (if available), onions, celery, sweet herbs, lean bacon, salt, and pepper.

2. 2

   Stew for about four hours.

3. 3

   Remove the head, cut the flesh into small dice, and strain the liquor through a sieve.

4. 4

   Make a thickening of flour or cornflour, milk, cayenne pepper, and about a quarter of a pint of white wine.

5. 5

   Return to the stewpan, boil with the pieces of meat, and serve with hot forcemeat balls.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 2. The excerpt below is the record exactly as published.

Mock Turtle Soup Place half a calf’s head in a stewpan, and well cover it with water. Add a little stock, if you have it ; if not, more water ; onions, celery, parsley, a bunch of sweet herbs, a piece of lean bacon, and salt and pepper

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