Mock Turtle Soup
From Catherine Owen's new cook book .., 1885
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 74. The excerpt below is the record exactly as published.
Get a calf's head ; order the butcher to split it ; re- move the tongue and brains whole ; lay these in vine- gar and water till you need them, and take out the lin- ing membrane of the nasal passages whole. Soak the head in salt and water, carefully washing where the brains have been ; when all slime and blood are re- moved, put the head in a large soup-pot, and add to it six quarts of clear stock (see recipe). Slowly simmer Soups, 143 for two hours after it has reached the boiling-point. Next take out the calf's head ; cut all the meat from the bones ; cut the flesh or s.kin into neat pieces two inches square. Lay them on a dish ; to keep the pieces flat^ lay another dish on the top of them. Pour any liquor that may have run from it, back into the stock- pot with all the bones ; simmer for an hour longer \ then strain it, and if not bright, clear it. Mock turtle is a highly-flavored soup, yet very little too much herb would SDoil it ; to avoid all danger do as follows : Put into a small saucepan three teaspoonfuls of chopped parsley, one of sweet basil, two of marjoram, two of savory, and one of lemon-thyme, two bay-leaves — any one making mock turtle often, would do well to keep a bottle of these herbs in these proportions, the parsley, however, always to be fresh, if possible. Pour half a pint of water on these ; cover tightly and sim- mer for twenty minutes ; take from the fire, and when cool, strain, pressing with a spoon to get as much of the flavor as you can. Next put your cleared soup back into the pot ; put in the meat, or as much of it as you wish to serve, keeping the remains for an entree (see recipe. Calf s Head with HoUandaise Sauce). The pieces of meat from the first cooking will probably be tender ; if not, simmer them till they are. Now, add the juice of the herbs gradually till you have the flavor you desire ; it may take the whole ; next add a pint of pale sherry and the juice of a lemon, with salt and cayenne to taste. If the soup is not a good color, add a teaspoonf ul or more of caramel. Serve with egg-balls. 1 44 Pi^actical Recipes. For half this quantity everything must be divided, but it keeps well in cool weather, being a very solid jelly when cold. Thick Mock Tuetle.— To make Thich Mock Turtle, proceed exactly as before ; only instead of using clear stock, any stock made from bones and scraps will do ; it will, of course, need no clearing ; thicken with brown thickening (see recipe), about one tablespoonful or more for each quart, and all the flavoring, egg-balls, etc., as in the last recipe. Mock Turtle Soup. — A fine American recipe. — Pre- pare a calf's head as already directed, saving tongue and brains, Lay in the bottom of the pot a carrot, a turnip, a small head of celery, three small onions, two large sprigs of parsley, two of thyme, one bay-leaf, one ounce of salt, and four cloves, and unless the flavor is objected to, half a pound of lean ham. On these lay the head ; then add seven quarts of water
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Cook this with the app: pantry check, scaling, and the assistant.