Mock Turtle Soup

Ingredients

• Eight gallons water
• ten pounds meat bones
• six carrots
• onions
• turnips
• four blades of mace
• one ounce cloves
• one ounce of allspice
• four laurel leaves
• one-fourth ounce whole peppers
• about two pounds block bones
• four pounds small scraps of meat
• one pound butter
• two pounds of flour
• a large spoon of salt
• a teaspoon of pepper
• caramel enough to color a nice brown

Method

1. 1

   Make stock from bones, water, and vegetables.

2. 2

   Brown scraps of meat and vegetables in butter, then add flour and mix.

3. 3

   Combine with boiling stock and season.

4. 4

   Let boil for 10-15 hours, strain, cool, skim grease, and thicken to cream consistency.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 67. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP. S. R. AUSTIN, CHIEF COOK. The Stock. — Make from bones of any description, beef preferable. Eight gallons water, ten pounds meat bones, six carrots, onions and turnips, four blades of mace, one ounce cloves, one ounce of allspice, four laurel leaves, one-fourth ounce whole pep- pers, allspice whole, about two pounds block bones. To color stock and assist to flavor, take four pounds small scraps of meat or bones, eight leaves of sage and summer savory, with one pound butter. Put this in the oven and let brown slowly, with five carrots, five turnips, five onions, cut fine; when brown, put in the same two pounds of flour, stir up, and let all brown together; after brown, scrape it into the stock that is boiling on the fire, with the addition of a large spoon of salt and a teaspoon of pepper, and carimel enough to color a nice brown

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