Mock Turtle Soup (easy way)

Ingredients

• a tin of mock turtle soup
• a gallon of cold stock made from bones
• a claret-glassful of madeira or good sherry
• one or two cut lemons

Method

1. 1

   Boil stock with fresh vegetables and strain.

2. 2

   Boil the tin of mock turtle soup with slightly more than equal stock.

3. 3

   Add madeira or sherry and serve hot with cut lemons.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2083. The excerpt below is the record exactly as published.

a tin of mock turtle soup. Boil this up with a little more than an equal quantity of the flavoui-ed stock. When it is quite hot throw a claret-glassful of madeira or good sherry into it, and serve very hot with one or two cut lemons on a dish. The mixture of the stock made from fresh vegetables with the preserved soup will correct the slight taste of the tin which is the only objection which can be urged against it, and when a small quantity only of soup is required it will save time, trouble, and expense to make it in this way, rather than to prepare it at home. When there is no stock in the house, the vegetables and seasoning may be boiled in water, but of course the soup will not be so good as if stock were used. Time, one hour to Savour the stock. Probable cost, a tin of mock turtle. Is. SuflBcient for five or six persons. Turtle Soup, Mock, Egg Balls for.— Boil four eggs tUl they are hard. Put them into cold water, and when they are cold pound the yolks in a mortar with a tea-spoonful of flour, a tea-spoonful of chopped parsley, half a tea- spoonful of salt, and a pinch of cayenne. Moisten the mixture with the yolk of a raw egg. Form it into balls the size of a small nutmeg, throw these into boihng water, let them boil for two minutes, drain them on a sieve, and serve in the soup. Probable cost, 6d. for this quantity. Suflicient, one egg ball should be served to each guest. Tiirtle Soup, Mock (made with calf s head). — This soup should be prepared the day before it is wanted. Take half a calf's head, fresh and with the skin on . Eemove the brains, wash the head in several waters, and after- wards let it soak in cold water for an hour. Put it in a stewpan, pour over it a gallon of cold stock made from bones

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