Mock Turtle Soup

Ingredients

• half a pig's head
• three quarts of good, nicely-flavoured stock
• a couple of bay-leaves
• a glassful of sherry
• a pinch of cayenne
• a large carrot
• a turnip
• three onions
• three cloves
• a handful of parsley
• four allspice
• half a blade of mace
• a sprig of marjoi-am
• a sprig of basil
• a very small sprig of lemon thyme
• eight peppercorns
• half a dozen outer sticks of celery
• a little salt

Method

1. 1

   Scald the pig's head and simmer it in stock for an hour and a half.

2. 2

   Cut the meat into squares and layer it between dishes.

3. 3

   Simmer the bones and trimmings with bay leaves for an hour.

4. 4

   Strain the soup, cool, and remove the fat.

5. 5

   Thicken with brown thickening, add meat, sherry, and cayenne, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2085. The excerpt below is the record exactly as published.

a glassful of sherry or madeii-a, a dessert - spoonful of lemon -juice, put some quenelles into the tureen; pour the soup over, and serve immediately. Time, eight hours. Probable cost, cow heels, 4d. to 8d. each. Sufficient for a dozen persons or more. Turtle Soup, Mock (made with pig's head).— Take half a pig's head, scald it thoroughly, and put it into a saucepan with three quarts of good, nicely-flavoured stock made from bones. Let it simmer gently for an hour and a half; take it up, let it partially cool, cut the meat into neat squares, and lay these between two dishes, the bottom one being placed upside down to keep the meat from curling. Put the bones and trimmings of the head back into the saucepan, and let them simmer an hour longer with a couple of bay- leaves, and a little more seasoning, should the stock require it, and be very careful to remove the scimi as it rises. Pour out the soup, let it remain until the next day, and then take the cake of fat from the top. 'Thicken with brown thickening, and after it has boiled let it simmer by the side of the fire, and as the fat is thrown up, remove it. When no more rises, put in the pieces of meat. Let them boil gently till tendex", add a glassful of sherry and a pinch of cayenne, and serve very hot. Mock turtle soup made with pig's head is frequently objected to, because it so frequently tastes greasy. Con- sequently gi-eat care should be taken to get rid of the fat. This can only be done by making the soup the day before it is wanted, so that it can be poured out, and when cold the cake of fat can be taken from the top. As even after this a great deal of fat may be held in solution in the soup, the liquor should be boiled again in a covered saucepan, and afterwards simmered gently by the side of the fire, and the fat re- moved as it is thrown up. The stock for this soup may be made as foUsws : — Procure three- pennyworth of fresh bones. Wash them well, and break them into small pieces. Put them into a large saucepan, and pour over them four- quarts of cold water. Add a large carrot, a turnip, three onions (one of them stuck ■«ath three cloves), a handful of parsley, four allspice, half a blade of mace, a sprig of marjoi-am and basil, a veiy small sprig of lemon thj-me, eight peppercorns, half a dozen outer sticks of celery, and a little salt

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