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 table-spoonful of mushroom catchup
• one half table-spoonful of salt
• one tea-spoonful of pepper

Method

1. 1

   Soak the calf's head in cold water for an hour.

2. 2

   Dry it, place in a large saucepan with cold water, and bring to a boil.

3. 3

   Skim off scum, add onions, mixed spices, pepper, and salt.

4. 4

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

5. 5

   Remove tongue and meat, cut into small pieces.

6. 6

   Boil bones for 4 hours, strain liquor, collect remaining meat, season, and form into balls.

7. 7

   Bake balls for 5 minutes.

8. 8

   Melt butter, stir in flour, add liquor, and boil.

9. 9

   Add meat, boil for 10 minutes.

10. 10

    Serve with lemon, sherry, and balls.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 15. The excerpt below is the record exactly as published.

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 table-spoonful of mushroom catchup, one half table-spoonful of salt, and one tea-spoonful of pepper

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