Mock-turtle Soup

Ingredients

• a calf’s head
• eight or nine quarts of spring water
• 3 lbs. of fillet of veal
• 3 lbs. of leg of beef
• 3 lbs. of delicate pickled pork
• four large slices of good, sound old ham
• four large onions, sliced
• three heads of celery
• a large bunch of savory herbs
• two bay-leaves
• 4 ozs. of butter
• cayenne and mace, mushroom catsup, or any other seasoning

Method

1. 1

   Clean and blanch the calf's head.

2. 2

   Put it into water and bring to a boil, skimming frequently.

3. 3

   Simmer for a couple of hours.

4. 4

   Add bones, veal, beef, pork, ham, onions, celery, herbs, and bay-leaves.

5. 5

   Stew gently for three hours, adding stock as needed.

6. 6

   Cut the head into pieces and make brain-balls.

7. 7

   Strain the stock, add skin and tongue, season, and thicken with butter and flour.

8. 8

   Add sherry and brain-balls before serving.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 413. The excerpt below is the record exactly as published.

Mock-turtle Soup. — As its name implies, it is an imitation of turtle soup. The essential point in mock- turtle must be the “lumpy delight” furnished by calf’s head ; and the choice of the head should be a matter of some importance. It should be large, firm, and fat, full of brain, with good tongue and cheeks. As the preparation of this soup will occupy time, this recipe will run in the order of arrangement. First, clean and blanch a calf’s head with the skin on. Take out the brains, and put the head into eight or nine quarts of spring water. Bring it gently to a boil, skim frequently, and keep it simmering a couple of hours, by which time it should be sufficiently done to remove the bones easily. Second, return the bones to the pot and add 3 lbs. of fillet of veal, 3 lbs. of leg of beef, cut into an inch and a half square pieces, 3 lbs. of delicate pickled pork, also cut into small pieces, three or four slices of good, sound old ham for flavoring, four large onions, sliced, three heads of cel- ery, a large bunch of savory herbs, parsley, a few leaves of green basil. 367 Mulligatawny with Chicken SOUPS Mulligatawny Soup, Vegetable lemon, thyme, marjoram, two bay- leaves, and stew gently, with good, careful skimming, three full hours, adding stock to keep up the required quantity of soup. Third, while the stock is boiling, cut from the head the skin and fat that adheres to it into nice, sizable pieces, and cut the tongue into cubes of an inch square, the fleshy parts of the head into diamonds, dice, or any other shape. Make brain-balls, or any other force- meat, or egg -balls. Fourth, when the stock has been sufficiently boiled, strain it from the bones, etc. (retaining only rich bits of meat), into a large, clean stewpan ; add the skin, tongue, etc., and a seasoning of cayenne and mace, mushroom catsup, or any oth- er seasoning that may be desirable. Thicken with 4 ozs. of butter

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