Mock Turtle Soup

Ingredients

• £ a calf’s head
• 3 oz. flour
• Celery
• 2 onions
• Mushrooms
• 1 gill sherry or Chablis
• Juice of £ a lemon
• 2 oz. dripping
• A clove of garlic
• 2 shallots
• 1 leek
• 1 carrot
• 1 turnip
• Mace, cinnamon, cloves
• Turtle herbs (1 large bayleaf, parsley, thyme, marjoram, basil, lemon thyme)

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 8. The excerpt below is the record exactly as published.

carrots, turnips, leeks, celery, green peas, asparagus points, French beans, lettuce, sorrel, etc. Clean the vegetables, and cut them into very fine shreds. Allow 1 oz. dripping to every half-pint of vegetables. Sweat the vegetables in the dripping with a little sugar for 10 to 20 minutes, according to the age of the vegetables. Shake often, and do not let them colour. Then add them to the stock, allowing 3 pints of stock to \ pint of vegetables, and boil very gently for 1 hour. The vegetables are sometimes cooked separately, and added to the clear stock just before serving, but the above recipe makes a soup with a richer blended flavour. KIDNEY SOUP. h lb. ox kidney, 1 oz. dripping. 2 carrots. 1 small turnip. 1 small onion. 1 quart boiling water (or stock.) 1 teaspoonful vinegar. 1 tablespoonful Harvey sauce. 2 oz. flour. Pepper and salt to taste. Cut up the vegetables and kidney, and dredge them with flour. Melt the dripping in a stew-pan, put the pieces of kidney and vegetables into it, let them brown, add all the other in- gredients. Let the soup simmer gently for 11 to 2 hours, re- moving any scum that may come to the top. Strain, thicken carefully with flour, and serve. LIVER BALLS. ^ lb. liver. Breadcrumbs. 1 whole egg. Pepper and salt. 1 tenspoonful chopped parsley. Scrape the liver finely, add the egg, chopped parsley, popper and salt, and sufficient breadcrumbs to make the mixture cohere. Mould into little balls. Simmer slowly in hot soup about \ hour, and serve in the soup. 14 DAINTY DINNERS AND DISHES. MACARONI (MILK) SOUP. £ lb. macaroni. 1 oz. butter. 1 egg yolk. 2 oz. grated cheese. U pints milk. Pepper and salt. 1 teaspoonful casumen, dissolved in cold water. Boil the macaroni in salt and water for \ hour ; let it cool and cut it into 1-inch lengths. Boil 1 pint milk, then drop in the macaroni. Add the grated cheese, butter, casumen, and the egg yolk beaten in \ pint milk, and warm up, but do not let it boil. These last ingredients should only be added just before serving the soup. MEAT BALLS. 4 lb. raw beef. A small piece of onion. A little parsley. A little marjoram. Breadcrumbs. Lemon peel. Salt, pepper, nutmeg. 1 PP'Dr Chop the meat, onion and parsley very fine, mix it with the marjoram, breadcrumbs, seasoning, and a little chopped lemon peel. Beat up an egg and use half to bind the mixture. Make it into small balls, and use as required. MOCK TURTLE SOUP. Potage Fausse Tortue. £ a calf’s head. 3 oz. flour. Celery. 2 onions. Mushrooms. 1 gill sherry or Chablis. Juice of £ a lemon. 2 oz. dripping. A clove of garlic. 2 shallots. 1 leek, carrot, turnip. Mace, cinnamon, cloves. Turtle herbs (1 large bayleaf, parsley, thyme, marjoram, basil, lemon thyme)

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