Mock Turtle Soup

Ingredients

• a piece of butter the size of a walnut
• a handful of finely-grated bread-crumbs
• the yolk of an egg boiled hard
• season with curry powder
• small balls the size of a nutmeg

Method

1. 1

   Rub butter into bread-crumbs, add the yolk of a hard-boiled egg, pound to a paste, season with curry powder, form into balls, and boil in water until firm.

2. 2

   Drain and serve in the soup.

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 piece of butter the size of a walnut into a handful of finely-grated bread- crimibs, and add the yolk of an egg boiled hard. Pound the mixture in a mortar to a smooth paste, season with curry powder, and make it up into small balls the size of a nutmeg. Throw these into boiHng water till firm, drain and serve them in the soup. Time to boil, two minutes. Probable cost, 3d. for this quantity. Sufficient, at least one ball should be served to each guest. Turtle Soup, Mock (easy way of making a small quantity). — Take some stock made from bones or the Hquor in which meat has been boiled. Boil it with fresh vegetables, herbs, and spices till it is pleasantly flavoured, and strain carefuUy. Procure a tin of mock turtle soup

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