Mock Turtle Soup

Ingredients

• One calf's head
• five ounces of flour
• five ounces of butter
• one ounce of mixed spice
• two Bermuda onions
• two wine-glassfuls of sherry
• five quarts of cold water
• one lemon
• one tablespoonful of mushroom catsup
• one-half tablespoonful of salt
• two teaspoonfuls of pepper

Method

1. 1

   Soak the calf's head in cold water for an hour, then dry and place in a saucepan with cold water.

2. 2

   Boil and skim, adding onions, spices, pepper, and salt.

3. 3

   Boil slowly until meat separates from bones (2-5 hours).

4. 4

   Remove tongue and meat, cut into pieces.

5. 5

   Boil bones for four hours, strain, and prepare meat with flour and eggs, roll into balls, and bake for five minutes.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 1. The excerpt below is the record exactly as published.

one-half tablespoonful of salt, one-half teaspoon- ful of white pepper-corns, one-half teaspoonful of black peppercorns. First, cutting all of the meat from the bone, remove the marrow, and break up the bone with a hammer. Put the meat and bone together in a large saucepan and pour over these five pints of cold water, placing the saucepan over the fire. Bring the water now quickly to the boiling point and skim off, when boiling, all of the scum that arises to the surface. Throw into the saucepan then the salt, which will bring any remaining albumen or scum to the top, when, skimming once more, add to the contents of the pan the carrot, turnip and celery all cut into very small' pieces. Before adding the onion blanch it with boiling water, to draw from it the greenness which produces in- digfestion, having done which, put it together with the pepper-corns into the saucepan and allow all again to boil. When this is done, draw the saucepan to the side of tlie fire, cover it closely, and allow its contents to simmer i sot/PS. slowly for five hours, at the end of which time the stock should be strained through a clean towel to remove the meat and vegetables, the juices and flavor of which have been extracted, and put away to cool for future use. Note. — ^Water boils at a temperature of 212 deg., and to boil meat in it for eating or to prepare stock, the water having been first brought to the boiling poiiit should be permitted to fall to a tempera- ture of 160 deg. to prevent the meat hardening. A second stock can be made from the meat and bones used for the iirst, by covering them again with cold water, adding some fresh vegetables, and bringing all to the boiling point ; allowing the pre- paration to simmer slowly thereafter for four hours. Clear Soup. — Material and quantities required: One quart of brown stock, the whites and shells of two eggs and as much salt and pepper as can be held between the thumb and finger. The stock iilust have been allowed to become quite cold, when it will have thickened, and set. Then, dipipihg the corner of a/towel in boiling water, wash the grease from the top. , . Now put the stock, into a saucepan and allow it to melt—a copper saucepan is preferable. Put the whites and shells of the two eggs into a small bowl, 'add to them one-half a gill of cold water and the salt and pepper. When the stock has melted add the eggs so prepared, and with two forkswhisk the whole briskly until it boils. The instant the soup boils cover the saucepan closely and draw it aside from the fire, and allow it to simmer for ten minutes. Then strain through a clean towel, taking care not to break the crust which the eggs have formed at the top in process of clearing, and it is ready to serve. KIDNEY SOUP. 3 Note.— Maccaroni and Vennicelli Soap are made from this Clear Soap by simply boiling the maccaioni and vermicelli in water, put on cold, then patting them into the tareen and pouring the hot stock over. Kidney Soup. — Quantities and materials are to be used as follows : Two ox kidneys, two quarts of second stock, two tablespoonfuls of Harvey's Sauce, two tabl^spoonfuls mushroom catsup, one ounce of flour of rice, two ounces of butter, one grain of cayenne pepper and a little of black pepper and table salt. In preparing this soup the kidneys have first to be well washed in cold water, then after being thoroughly dried in a towel, they must be cut into thin slices. The butter i^ next to be put into a dry saucepan and heated until smoke begins to arise therefrom, the pieqes of kid- ney added and browned therein ; the flour of rice must then be put into a basin and be made smooth with a little of the stock, when the Harvey sauce is to be added, also the pepper, salt, cayenne and catsup, after which the Test of the stock is thrown into the basin, stirred iintil well mixed, and then the whole mixture poured over the kidney as prepared and placed in the saucepan. Now, putting the saucepan over the fire, stir the con- tents until boiling to prevent the flour lumping, and skim carefully meantime. After this boiling point is reached the saucepan must be drawn aside from the fire, tightly covered and allowed to simmer for two hours, when it is done. ~~~^ Note. — In browning meats of any kind the stock should be poured over them cold, that the brown which has been obtained may not be washed away in the process. Kidney especially should be cooked over a slow fire to prevent them hardening. 4 SOUPS. Mock Turtle Soup. — The ingredients for this soup must be provided in the following quantities : One calf's head, five ounces of flour, five ounces of butter, one ounce of mixed spice, two Bermuda onions, two wine-glassfuls of sherry, five quarts of cold water, one lemon, one tablespoonful of mushroom catsup, one- half tablespoonful of salt and two teaspoonfuls of pepper

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