Mock Turtle Soup
From A year's cookery, 1880
Serves 4
Use water with Liebig’s extract if stock is unavailable.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 95. The excerpt below is the record exactly as published.
Mock Turtle Soup (from tinned soup). Fillet of Veal stuffed and roasted. Toasted Bacon. Seakale. Potatoes. Rhubarb Mould. Cheese. Tea. Brown and White Bread and Butter. Damson Jam. Tea-cakes. Sultana Cake. Suppei> Italian Salad. Stone Cream. Lemon Cheese¬ cakes. Cheese and Water* cress. Breakfast. — Boiled Ham (March 13tli) ; Poached Eggs on Toast (February Gth) ; Tea-cakes (February 14th) ; Porridge (January 25th). Dinner. — Mock Turtle Soup, from tinned Soup. — Take about A YEAR'S COOKERY. 115 three-quarters of a pint of stock made from bones; put it into a stewpan with a piece of carrot, a pinch of aromatic seasoning (if at hand), a bunch of parsley, a small onion stuck with one clove, a bay leaf, one or two outer sticks of celery, or, wanting this, a pinch of celery-seed in muslin, a strip of bacon-rind scalded and scraped, and a little salt and cayenne ; simmer all together for about an hour, then strain the stock. Half an hour before the soup is to be served turn it out of the tin ; put it with the newly-flavoured stock into a fresh stewpan, and make it hot. Put the soup into a tureen ; taste it, and, if necessary, add a little more seasoning ; throw in a wine-glassful of sherry
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