Mock Turtle Soup

Ingredients

• half a calf's head
• four quarts of cold water
• half a tablespoonful of salt
• 3 oz. of butter
• a tablespoonful of salt
• 1 carrot
• half a head of celery
• 1 leek
• 1 onion
• a turnip
• 1 blade of mace
• 6 cloves
• 3 oz. of flour
• 2 wine glasses of sherry
• the juice of half a lemon
• 1 dozen forcemeat balls

Method

1. 1

   Wash the calf's head, cut flesh from bones, tie in cloth.

2. 2

   Place in stewpan with bones, water, and salt.

3. 3

   Boil, skim, and simmer for 3 hours.

4. 4

   Strain stock, remove fat.

5. 5

   Prepare forcemeat balls.

6. 6

   Slice mushrooms, onion, turnip, carrot, celery, and leek.

7. 7

   Fry ham and vegetables in butter for 10 minutes.

8. 8

   Add flour, stir, then add stock and simmer for 10 minutes.

9. 9

   Strain soup, add calf's head pieces, sherry, forcemeat balls, and lemon juice.

10. 10

    Bring to boil and serve.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 74. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP. Average cost of "Mock Turtle Soup" (about two quarts). INGREDIENTS. 3 oz. of butter \ a tablespoonful of salt . 1 shalot , 1 clove of srarlic s. d. 5 0 0 3 0 3 0 oi 0 4 1 carrot \ head of celery 1 leek 1 onion J a turnip Bouquet garni (i.e. sprig of thyme, mar- joram, parsley, basil, and a bay leaf) . . 1 blade of mace 6 cloves 3 oz. of flour 2 wine glasses of sherry o The juice of \ a lemon o I dozen forcemeat balls (see " Entrees," Lesson No. 8) o o Si 4i 7 5 Time required, about six Jiours. N.B. — If the soup is required to be made in one day, the stock should be made early in the morning, so as to give time for it to get cold to have the fat removed. N.B. — If liked, the calf's head could be served the previous day (see Calf's head rolled and boiled), and this soup be made with the calf's head stock, and the remains of the calf's head will be sufficient to cut up and put in the soup. In this case we commence this lesson from paragraph 7. Now we will show you how to make Mock Turtle Soup. 1. We take half a calf's head, and wash it well in water, to remove all blood and impurities. 2. We cut all the flesh from the bones, and tie the flesh up in a very clean cloth or napkin. 3. We put it in a large stewpan with the bones and four quarts of cold water, and half a tablespoonful of salt. 4. We put the stewpan on the fire, and let it come to the boil. 1 86 National Training School for Cookery. 5. As soon as it boils, we should skim it carefully with a spoon, and move the stewpan to the side of the fire to stew gently for three hours. N.B. — We should watch it and skim it occasionally. 6. After that time we take out the calf's head, and pour the stock through a strainer into a basin. 7. We stand the basin of stock aside to get cold, when we should carefully remove every particle of fat from the top of the stock. 8. We must now make some forcemeat (see " Beef Olives," Entrees, Lesson No. 8, from Note 4 to Note 12), and make it up into little balls, about one dozen. 9. We take six mushrooms (cut off the end of the stalks), one onion, and half a turnip, wash them, peel them, and cut them up in slices. 10. We take one carrot, wash it, scrape it clean, and cut it in slices. 11. We take half a head of celery, and one leek, wash them, cut off the long green leaves (to be thrown away), and cut them in slices. 12. We put a quarter of a pound of lean ham on a board, and cut it up in small pieces. 13. We put one otmce of butter in a stewpan, and put it on the fire to melt. 14. We add the ham and all the sliced vegetables to the butter in the stewpan. 15. We also add one shalot (peeled), one clove of garlic, one blade of mace, six cloves, and a botiquet garni (consisting of a sprig of thyme, marjoram, parsley, basil, and a bay leafy tied tightly together). 16. We let all these vegetables and herbs, &c, fry in the butter for ten minutes. We must stir them occasionally. 17. After that time we add three ounces of flour, and stir well. 18. We now add the stock and stir it until it boils, then move the stewpan to the side of the fire, and let it simmer for about ten minutes. Lessens on Making Soup. — Mock Tier tie Soup. 187 19. We must then take a spoon and remove every particle of scum. 20. We now strain the soup into another stewpan. 21. We take the calf's head out of the cloth, and cut it up in small and neat pieces. 22. We add the pieces of calf s head to the soup, also two wine glasses of sherry, the dozen forcemeat balls, and squeeze in through a strainer the juice of half a le7no

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