Mock-turtle Soup

Ingredients

• a large calf's head
• a gallon of water
• the hock of a ham or a small piece of pork
• four or five onions
• a bunch of parsley
• a teaspoonful of cloves
• half a nutmeg
• a teaspoonful of pepper
• a table-spoonful of salt
• one glass of wine
• one gill of mushroom or walnut catsup
• two spoonfuls of browned flour
• two ounces or a large table-spoonful of butter

Method

1. 1

   Boil the cleaned calf's head with water, ham, onions, parsley, cloves, nutmeg, pepper, and salt until tender.

2. 2

   Chop the meat and strain the broth.

3. 3

   Add wine and catsup, boil until reduced, thicken with flour and butter, and serve hot.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 40. The excerpt below is the record exactly as published.

mock-turtle soup." Gumbo. Fry a chicken with two or three slices of middling (which must by no means be rusty) or a table-spoonful of lard, not donCj but only a little brown. In the same gravy fry two quarts of sliced okra until it is of a dark green color ; also fry an onion with the okra ; put gravy and all in as early after breakfast as you can, and add one gallon of boiling water; then set it in a place on the fire where it will cook slowly without boiling. As soon as you can get them ready add on« quart of tomatoes, after the juice is strained off, a good deal of corn cut off the cob, a pod of red pepper, and salt to your taste. It must be simmered until you cannot distinguish the vege- tables ; then pick out the bones, and serve in a tureen, like soup. The corn should be cut the length of the ear and scraped off. Mock-turtle Soup. Have a large calf's head cleaned, without taking off the skin; divide the lower half from the front of the head; put the head on to boil in a gallon of water, the hock of a ham or a small piece of pork, four or five onions, a bunch TO VIROmU COOKERY-BOOK. of parsley, a teaspoonful of cloves, half a nutmeg, a tea- spoonful of pepper, a table-spoonful of salt. Boil all to- gether until the flesh on the head is quite tender, so that the bones can be easily removed ; put it on a board and chop up into small pieces ; take the eyes out carefully and lay them aside ; strain the water in which the head was boiled, and just before dishing up add one glass of wine and one gill of mushroom or walnut catsup. Let the soup boil till reduced to two quarts ; thicken with two spoonfuls of browned flour, stirred into two ounces or a large table-spoonful of butter

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