Mock-turtle Soup

Ingredients

• Take a calf's head
• and feet
• eight or nine onions
• a little parsley
• one-half pound of butter
• six or eight crackers
• mace
• cloves
• pepper
• salt
• flour
• one pint of cream
• one pint of milk
• a few bread-crumbs

Method

1. 1

   Boil the calf's head and feet until the meat separates from the bones.

2. 2

   Pick out the bones and cut the meat into pieces.

3. 3

   Boil for two more hours.

4. 4

   Chop the brains, add onions, parsley, and spices.

5. 5

   Mix with the soup an hour before done.

6. 6

   Roll crackers with butter and add near the end.

7. 7

   Brown flour and add it.

8. 8

   Make force-meat balls of veal, fry them, and place in the tureen.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 258. The excerpt below is the record exactly as published.

Mock-turtle Soup {Mrs. Reynolds' recipe). — Take a calf's head and feet; boil them until the meat separates from the bones. Pick the bones out and cut the meat in pieces, about an inch in size ; put it back, and boil it two hours more. Chop the brains fine ; add eight or nine onions and a little parsley ; mix the spice with this (mace, cloves, pepper and salt), and put it in the soup an hour or more be- fore it is done. Roll six or eight crackers with one-half pound of butter, and when nearly done drop it in. Brown a little flour and put in. Make force-meat balls of veal ; fry them, and put in the bottom of the tureen. Tomato Soup. — Take six large tomatoes ; boil in one pint of water until done ; then take them off the stove and stir in one teaspoonful of saleratus ; then add one quart of milk, and season with plenty of butter, pepper and salt. Let it all come to a boil, when it is ready for use. Lobster Soup. — Three large lobsters or six small ones ; the crumb of a French roll, two anchovies, one onion, one small bunch of sweet herbs, one strip of lemon-peel, two ounces of butter, a little nutmeg, one teaspoonful of flour, one pint of cream, one pint of milk ; force- meat balls, mace, salt and pepper to taste, bread-crumbs, one ^^z, two quarts of water. Pick the meat from the lobsters, and beat the fins, chine, and small claws in a mortar, previously taking away the brown fin and the bag in the head. Put it in a stewpan, with the crumb of the roll, anchovies, onions, herbs, Icmon-pecl, 'and the water ; simmer gently till all the goodness is extracted, and strain it 408 THE hearthstone; or, life at home, off. Pound the spawn in a mortar, with the butter, nutmeg and flour, and mix with it the cream and milk. Give one boil up, at the same time adding the tails cut in pieces. Make the force-meat balls with the remainder of the lobster, seasoned with mace, pepper and salt, adding a little flour and a few bread-crumbs

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