Mock-Turtle Soup

Ingredients

• a calf's head
• a slice of fat bam
• a bunch of parsley
• a sprig of thyme
• two leeks
• six cloves
• a teaspoonful of pepper
• three ounces of batter
• a pint of Madeira
• one lemon sliced thin

Method

1. 1

   Clean and boil the calf's head until tender.

2. 2

   Fry bacon, parsley, thyme, leeks, cloves, pepper, and butter until brown, then add the boiling water from the head.

3. 3

   Cut meat into pieces, add to the soup with Madeira and lemon, and simmer for two hours.

4. 4

   Make forcemeat from the brains and add to the soup before serving.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 13. The excerpt below is the record exactly as published.

MOCK-TURTLE SOUP. Clean and wash a calf's head, split it in two, save the brains, boil the head until tender in plenty of water; put a slice of fat bam, a bunch of parsley oat small, a sprig of thyme, two leeks ont small, six cloves, a teaspoonfal of pep- per, and three' ounces of batter, into a stew-pan, and fry them a nice brown; then add the water in which the head was boiled; cat the meat from the head in neat square pieces, and pat them to the soap; add a pint of Madeira and one lemon sliced thin, and Cayenne pepper and salt to taste; let it simmer gently for two hoars, then skim it clear and serve. Make a forcemeat of the brains as follows: pat them in a stew-pan, poor hot water over, and set it over the fire for a few minutes, then take them up, chop them small, with a sprig of parsley, a saltspoonful of salt and pepper each, a tablespoonf ul of wheat floor, the same of butter, and one well-beaten egg; make it in small balls, and drop them in the soap fifteen minutes before it is taken from the fire; in . making the balls, a little more floor may be necessary. Egg-balls may also be added. HARD PEA SOUP. Many persona keep the bones of their roast in order to convert, them into stock for pea soap, which is, to my taste, one of the most relishable of all soups, and a famous dish for cold weather, with this advantage in its favor, that it may be made from almost anything. Capital stook for pea 28 Motheb'a Coos Book. soup can be made from a kuckle of bam or from a piece of pickled-pork. Supposing that some such stock is at hand to the extent of about two quarts, procure, say, two pounds of split peas, wash them well, and then soak them for a night in water to which a very little piece of soda has been added (the floating peas should be all thrown away), strain out the peas and place them in the stock, adding a head of celery, a cut-down carrot and a large onion or two, and season with a pinch of curry powder, or half an eggspoon* ful of Cayenne pepper. Boil with a lid on the pot till all is soft, skimming off the scum occasionally, and then carefully strain into a well-warmed tureen, beating the pulp through the strainer with a spoon. Serve as hot as possible, placing a breakf astcupful of orumbled toast (bread) into the tureen before the soup is dished. Much of the success in prepar- ing this soup lies in the "straining," which ought to be carefully attended to. A wire sieve is best; but an active housewife must never stick. If she has not a sieve made for the purpose, she can fold a piece of net two or three times, and use that. When a knuckle of ham has been used to make the stock it should form a part of the dinner, with potatoes, or it may be used as a breakfast or supper relish. GREEN PEA SOUP. Wash a small quarter of lamb in cold water, and put it in-, to a soap-pot with six quarts of cold water; add to it two tablespoon fuls of salt, and set it over a moderate fire— let it boil gently for two hours, then skim it clear, add aqnart of shelled peas, and a teaspoonfol of pepper

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