Mock Turtle Soup

Ingredients

• The remains of a calf's head
• Two leeks
• One pound and a half of gravy beef
• Four quarts of stock
• Two carrots
• Three onions
• One turnip
• One gill of sherry
• Thyme
• parsley
• Marjoram
• bay leaf
• Six cloves
• One blade of mace
• Twelve peppercorns
• salt

Method

1. 1

   Separate the calf's head, cut into pieces, and add finely chopped beef.

2. 2

   Add stock and bring to boil, skimming off scum.

3. 3

   Add vegetables, herbs, and spices, simmer for about three and a half hours.

4. 4

   Strain, add glutinous pieces, boil for ten minutes, add sherry, and serve.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 3. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP Ingredients The remains of a calf's head. Two leeks. One pound and a hall of gravy Thyme and parsley. beef. Marjoram and bay°leaf. Four quarts of stock. Six cloves. Two carrots. One blade of mace. Three onions. Twelve peppercorns. One turnip. One gill of sherry. Half a head of celery. Take one and a half to two pounds of the cold head, separate the glutinous part, and cut it into neat pieces about one inch square ; put the remainder into a stew- pan, and add the beef chopped very finely; add the stock the head was cooked in, and bring it gently to the boil, taking off all the scum as it rises ; when it is thoroughly skimmed and boiling, add the vegetables, all well washed and cut into slices, herbs, spices, and a little salt

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