Mock-Turtle Soup

Ingredients

• a calf's head with the skin on
• butter
• flour
• basil
• tarragon
• chives
• parsley
• cayenne pepper
• salt
• two spoons of mushroom catsup
• one of soy
• the juice of a lemon

Method

1. 1

   Cut in half a calf's head with the skin on and clean it well; then half boil it, take all the meat off in square bits, break the bones of the head, and boil them in some veal and beef broth to add to the richness.

2. 2

   Fry some shallot in butter, and dredge in flour enough to thicken the gravy; stir this into the browning, and give it one or two boils.

3. 3

   Skim it carefully, and then put in the head.

4. 4

   About ten minutes before you serve, put in some basil, tarragon, chives, parsley, cayenne pepper, and salt to your taste; also two spoons of mushroom catsup and one of soy.

5. 5

   Squeeze the juice of a lemon into the tureen, and pour the soup upon it.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 5. The excerpt below is the record exactly as published.

Mock-Turtle Soup. — Cut in half a calf's head with the skin on and clean it well ; then half boil it, take all the meat off in square bits, break the bones of the head, and boil them in some veal and beef broth to add to the richness. Fry some shal- lot in butter, and dredge in flour enough to thicken the gravy; stir this into the browning, and give it one or two boils. Skim it carefully, and then put in the head. About ten minutes before you serve, put in some basil, tarragon, chives, parsley, cay- enne pepper and salt to your taste ; also two spoons of mushroom catsup and one of soy. Squeeze the juice of a lemon into the tureen, and pour the soup upon it. Mrs. J. Duckworth. Clear Soup. — Five pounds of beef cut from lower part of the round ; five quarts of cold water. Let it come to a boil slowly, strain and put away to cool. In the morning skim off the fat, and be careful not to pour sediment in the soup pot. Add one onion, one stock of celery, two sage leaves, two sprigs of COOKS IN CLOVER. parsley, six whole cloves. Boil gently twenty min- i utes, and strain ; salt and pepper to taste. For a | richer soup, pour the sediment in the soup pot) and use the whites of two eggs. Miss Anna Hesse. \ \ \ Pea Soup. — Two cups of split peas, cooked soft \ and mashed through a wire sieve ; season with plenty i of butter, salt and pepper. Add water to make the desired consistency, and serve with cubes of bread toasted in the oven. Clifton. \ Oyster Soup, I. — Two quarts of good mutton broth, six dozen oysters, two ounces of butter, a J quarter of a pint of cream, one ounce of flour, salt, \ cayenne pepper

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