Mock Turtle Soup

Ingredients

• a calf's head
• the bone of the shin of veal
• two gallons of cold water
• six quarts of soup
• four tablespoonfuls of butter
• six tablespoonfuls of arrowroot or corn-starch
• one tablespoonful of walnut ketchup
• one tablespoonful of mushroom ketchup
• one tablespoonful of tomato ketchup
• two lemons
• a gill or more of Port
• some salt and pepper
• some egg or force-meat balls

Method

1. 1

   Have the butcher split and scrape the calf's head, and saw the bone of the shin of veal into several parts.

2. 2

   Wash all carefully.

3. 3

   Put the head into a large pan, cover with cold water, and soak for two hours.

4. 4

   After that, take out the brains, place the head in a large soup-pot with the shin, pour in two gallons of cold water, heat slowly to boiling, skim, and simmer for three hours.

5. 5

   Strain the stock, return two quarts to the kettle with the shin, add spices, and simmer.

6. 6

   Fry vegetables in butter for twenty minutes, add to the stock, and cook for four hours.

7. 7

   Skim fat, add ketchup, season, and serve with lemon slices and egg balls.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 61. The excerpt below is the record exactly as published.

ur table- spoonfuls of butter, six table-spoonfuls of arrowroot or corn-starch, one table-spoonful each of walnut, mushroom, and tomato ketchup (as ketchups vary in strength, more may be needed to give the soup the best possible flavor), two lemons, a quantity of cold water, a gill or more of Port, some salt and pepper, and, if one choose, some egg or force-meat balls. It may seem as if six quarts of soup were too large a quantity to make at one time ; therefore it may be well to say, in explanation, that a calf's head is sufficient for that quantity, and half of a head cannot be bought. Bear in mind that if all the soup be not wanted at one meal, the remainder will be good if warmed again. Have the butcher split and scrape the calf's head, and saw the bone of the shin of veal into several parts. Wash all carefully. Put the head into a large pan, and after covering it with cold water, soak it for two hours. 128 MISS PAKLOA'S KITCHEN COMPANION. At the end of that time take out the brains, place the head in a large soup-pot, and after putting in the shin also, pour in two gallons of cold water. Heat slowly to the boiling-point ; then skiin carefully, and set the pot back where the liquor will simply bubble for three hours. When that time has passed, take up the veal with a skimmer, and then remove the head, being careful not to break it. Strain the stock that is in the soup-pot, and put all but two quarts away to cool. These two quarts should be returned to the kettle with the shin of veal ; the spice mentioned above should be added, and the kettle covered and set where its contents will only simmer. Now put the vegetables, cut fine, and the butter into a frying-pan, and fry gently for twenty minutes. At the last moment draw the pan forward, so that the vegetables shall become slightly browned by more rapid cooking. Be careful that they do not get burned. Add these vegetables to the veal and stock, and cook all for four hours ; then strain and put away to cool. In the morning, after skimming off all the fat, turn the two lots of strained stock into the soup-pot, and set upon the stove. Add the ketchup, and also salt and pepper in quantities to suit your taste; and when the soup boils up, add the juice of a lemon, the wine, and the face of the calf, cut into small strips. Cover the soup-pot closely, and set it back where its contents will hardly bubble during the next fifteen minutes. It will then be ready to serve ; but if it be intended for a late dinner it may be cooled, put away, and heated again when wanted. Thin slices of lemon, cut in quarters, and egg balls and force-meat balls should be put into the tureen before the soup is turned into it, if one would have mock turtle soup

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