Mock Turtle Soup

Ingredients

• two pounds of lean mutton
• scraps of turbot or any kind of fish
• half a bottle of Madeira
• a quarter of a calfs head
• season with cayenne

Method

1. 1

   Warm mutton and fish scraps in butter with a bouquet of herbs until brown, then boil in water until bones drop from the mutton.

2. 2

   Pass stock through a cloth, clear with egg whites, and reduce until thick.

3. 3

   Add calf's head and season with cayenne before serving.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 16. The excerpt below is the record exactly as published.

Mock turtle soup, perlans au gratin. Baked smelts. Langue de bœuf braisée sauce Draised ox tongue, tomato sauce. tomate. Gigot de chevreuil rôti. Roast leg of roebuck. Purée de haricots à la crème. Purée of haricot beans with cream. Beignets de pommes. Apple fritters. Mock turtle soup, French fashion. Take two pounds of lean mutton, with scraps of turbot or any kind of fish, such as salmon, whiting or carp, use heads and all, warm in a saucepan with butter and a bouquet of herbs until brown, then boil in water till the bones drop from the mutton; pass the stock through a cloth, clear it with whites of egg, reduce until it is thick enough to bear the addition of half a bottle of Madeira without making it too thin; then add the quarter of a calfs head which has been previously boïled in white wine and cut into small squares, season with cayenne

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