Mock Turtle Soup

Ingredients

• Take a calf's head, with the skin on
• 4 pigs' feet
• Put the head and feet in the stock-pot with a gallon of cold water
• A bunch of fine herbs
• 2 carrots
• 4 onions
• 2 sticks of celery
• Flavour the soup with 1 glass good sherry
• the juice of a lemon

Method

1. 1

   Wash and clean the calf's head and pigs' feet.

2. 2

   Reserve the brains and tongue for a separate dish.

3. 3

   Remove the palate.

4. 4

   Put the head and feet in a stock-pot with cold water, remove scum, and add herbs, carrots, onions, and celery.

5. 5

   Simmer until the flesh comes off the bones, then strain and press the meat.

6. 6

   Simmer for 3 hours, then flavour with sherry and lemon juice.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 36. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP. The vegetables, put in at the usual stage, are to be green onions, bay leaves, a large bunch of fine herbs, and a handful of parsley. Pepper, salt in very moderate quantity (as else the long period during which the turtle cooks will make the soup too salt), and six cloves. When the stock is strained take out the onions, herbs, and parsley, and put them in a stew- pan with \ lb. butter and a blade of mace ; when the butter is melted add a little sugar, simmer on the fire a short time and then rub through a tamis ; add these to the soup after the turtle has been simmered in it for nearly the twelve hours ; add also a glass of good Madeira and a squeeze of lemon, and a little thin white ' roux. ' Turtle soup must not be much thickened, and must present a greenisJi colour, not a brown. Mock Turtle Soup. Take a calf's head, with the skin on, and 4 pigs' feet ; wash and clean thoroughly ; reserve the brains and the tongue, with which a separate dish is made ; remove the palate. Put the head and feet in the stock-pot with a gallon of cold water, remove the scum as it rises, and add A bunch of fine herbs ; 2 carrots ; 4 onions ; 2 sticks of celery, as in other stock-pots. When the flesh will come off the bones, remove the best parts and press them till cold. Take away the bones and replace the rest of the meat, and simmer for 3 hours. Strain, and when OX-TAIL SOUP. 85 cold skim off the fat. The next day cut the pressed meat into dice (and prepare egg balls, if desired), as the floating part of the soup. Flavour the soup with I J glass good sherry and the juice of a lemon

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