Mock Turtle Soup, of Calf’s Head

Ingredients

• a well-cleansed calf’s head
• a quarter of a pound of lean ham
• one onion
• the juice of one lemon
• a quarter bottle of Madeira or sherry
• a very little cayenne pepper
• a little salt
• a dessert-spoon sugar

Method

1. 1

   Scald calf’s head, boil until meat slips from bone, save broth.

2. 2

   In another pan, melt butter, add ham, herbs, onion, and broth, simmer for 2 hours.

3. 3

   Dredge in flour, add remaining broth, Madeira, and seasonings.

4. 4

   Add calf’s head and force meat balls, serve hot.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 18. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP, OF CALF’S HEAD. Scald a well-cleansed calf’s head, remove the brain, tie it up in a cloth, and boil an hour, or until the meat will easily slip from the bone; take out, save the broth; cut it in small square pieces, and throw them into cold water; when cool, put it in a stewpan, and cover with some of the broth; let it boil until quite tender, and set aside. In another stewpan melt some butter, and in it put a quarter of a pound of lean ham, cut small, with fine herbs to taste; also parsley and one onion; add about a pint of the broth; let it simmer for two hours, and then dredge in a small quantity of flour; now add the remainder of the broth, and a quarter bottle of Madeira or sherry; let all stew quietly for ten minutes and rub it through a medium sieve; add the calf’s head, season with a very little cayenne pepper, a little salt, the juice of one lemon, and, if desired, a quarter teaspoonful pounded mace and a dessert-spoon sugar

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