Mock Turtle Soup

Ingredients

• Clean head in the usual manner
• two or three pounds of fat veal
• two large silver onions
• a teaspoonful of pounded mace
• the same of cloves
• a quarter of a pound of good butter
• season with Madeira wine to the taste
• thyme
• parsley
• salt
• red pepper to the taste

Method

1. 1

   Clean the turtle head, boil until tender, separate meat from bones, add veal, boil steadily.

2. 2

   Half an hour before serving, add onions, thyme, parsley, mace, cloves, salt, and red pepper.

3. 3

   Thicken with browned flour and add butter.

4. 4

   Season with Madeira before serving.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 3. The excerpt below is the record exactly as published.

Clean head in the usual manner, by scrap- ing off the hair, and split in two, taking out the brains. Boil the head until it is perfectly tender. Then take it out of the water, separate it from the bones and hard JANE HAMILTON'S RECIPES part inside the mouth and the gristle of the ears, cut the tongue and other parts into small pieces, and put the meat back into the pot. The soup will be much improved by adding at this time two or three pounds of fat veal cut into little pieces. Boil steadily; half an hour before serving up the soup add two large silver onions chopped fine, thyme, parsley, a teaspoonful of pounded mace, the same of cloves, salt, and red pepper to the taste. Thicken the soup v/ith browned flour and add a quarter of a pound of good butter. Just before serving up the soup season with Madeira wine to the taste

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