Mock Turtle Soup

Ingredients

• ½ calf's head
• 2 oz. lean ham
• 2 quarts water
• 1 carrot
• 1 onion
• 1 stick celery
• 1 blade of mace
• 3 cloves
• ½ teaspoonful peppercorns
• Salt
• 1 oz. cornflour
• Lemon juice
• 1 wineglassful of sherry
• Cayenne
• 1 oz. bread-crumbs
• ½ oz. suet
• ½ teaspoonful chopped parsley
• Pepper and salt
• A little grated lemon rind
• Beaten egg

Method

1. 1

   Wash, soak, and blanch the head.

2. 2

   Put on with water, salt, and ham; bring slowly to the boil, and skim.

3. 3

   Add the vegetables, cloves, etc., and simmer for three to four hours.

4. 4

   Strain through a hair sieve; leave till cold, and remove the fat.

5. 5

   Thicken with the cornflour broken with the sherry; add the lemon juice and cayenne, and garnish with the pieces of the head cut in dice and the forcemeat balls.

Nutrition per serving

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 2. The excerpt below is the record exactly as published.

teaspoonful peppercorns Salt. ^ gill sherry. Few drops of carmine. To garnish. — 1 steamed white of egg. Put all the ingredients into a saucepan, and clear as for consomm^ (see p. 5). Garnish with the white of egg, cut in fancy shapes. Serve with whipped savoury cream. DRIED TURTLE SOUP. J lb. dried turtle. 1 blade of mace. 2 quarts good brown stock. 1 bay leaf. 1 carrot. \ teaspoonful peppercorns. 1 onion. Lemon juice. 1 stick of celery. Cayenne and salt. To thicken 1 quart. 1 oz. arrowroot. | 1 wineglassful of sherry. ^ wineglassful of brandy. [ 12 ] Wash and soak the turtle for four or five days. Rinse and cut in small pieces. Put it on with the stock and vegetables, and simmer for four to five hours till the turtle is tender. Strain through a hair sieve. Thicken with the arrowroot broken with the sherry ; add brandy, lemon juice, cayenne, and turtle cut in dice. MOCK TURTLE SOUP. ^ calf 8 head. 2 oz. lean ham. 2 quarts water. 1 carrot. 1 onion. 1 stick celery. 1 blade of mace. 3 cloves. ^ teaspoonful peppercorns. Salt. To thicken 1 quart. 1 oz. cornflour. Lemon juice. 1 wineglassful of sherry. Cayenne. Garnish {Forcemeat Balls). 1 oz. bread-crumbs. ^ oz. suet. ^ teaspoonful chopped parsley. Pepper and salt. A little grated lemon rind. Beaten egg

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