Mock Turtle Soup

Ingredients

• ^ small calf’s head
• 2 lbs. lean beef
• 4 ozs. flour
• 1 gill sherry
• 1 turnip
• 1 small onion
• A few sprigs of parsley
• 1 sprig of thyme
• 10 peppercorns
• 1 lb. veal
• 6 ozs. lean ham or bacon
• 3 quarts of stock
• 1 carrot
• 1 oz. butter
• 1 stalk celery
• 1 bay leaf
• 1 sprig of marjoram
• Salt and cayenne pepper
• Salt and cayenne pepper

Method

1. 1

   Bone the calf’s head, blanch, and cook for three hours in stock or salted water.

2. 2

   Cut veal, beef, and ham into pieces, put in a stew-pan with vegetables and butter, stir until light brown.

3. 3

   Stir in flour, moisten with liquor from calf’s head and stock, add peppercorns, salt, and cayenne.

4. 4

   Boil, skim, and simmer for three hours.

5. 5

   Strain, cut calf’s head into squares, simmer with wine, add strained soup, boil for another 20 minutes, skim, and serve with lemon slices.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 4. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP. ^ small calf’s head 2 lbs. lean beef 4 ozs. flour 1 gill sherry 1 turnip 1 small onion A few sprigs of parsley 1 sprig of thyme 10 peppercorns i lemon 1 lb. veal 6 ozs. lean ham or bacon 3 quarts of stock 1 carrot 1 oz. butter 1 stalk celery 1 bay leaf 1 sprig of marjoram Salt and cayenne pepper

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