Mock Turtle Soup (with calf's head)
From Cassell's dictionary of cookery, 1892
Serves 12
Time: 8-9 hours. Sufficient for 2 quarts of soup.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2084. The excerpt below is the record exactly as published.
half a calf's head, fresh and with the skin on . Eemove the brains, wash the head in several waters, and after- wards let it soak in cold water for an hour. Put it in a stewpan, pour over it a gallon of cold stock made from bones, and let it sim- mer very gently for an hour. As the scum rises remove it carefuUy. Take up the head, and let it get partly cold; then cut the meat from the bones, and divide it and the tongue into pieces an inch and a quarter square. Be careful that the skin, which is a most valuable TITR ( 1022 ) TUB part, is cut up with the fat. Lay these pieces to get cold between two dishes, the bottom one of which should be laid upside down. Dissolve an ounce of fresh butter in a stewpan. Cut a large onion into slices, and fry these in the butter tUl they are brightly browned. Pour over them the stock in which the head was boiled, add the bones and trimmings, and simmer the soup, carefully removing the scum until no more rises. Put in with it some outer sticks of celery, a carrot, a turnip, an onion stuck with four cloves, a handful of parsley, a sprig of marjoram, basil, and savory, a very small sprig of lemon thyme, one or two sage- leaves, half a quarter of an ounce of allspice, the thin rind of half a lemon, and a little salt and pepper if required. Simmer gently for an hour and a half, and strain the soup through a tamis. Dissolve three ounces of butter in a clean saucepan, and mix three ounces of ilour smoothly with it. Stir over a brisk fire till it is brightly browned, and moisten by adding, very gradually, a pint of the stock. Let it simmer gently for half an hour, then add the thickening to the soup. Put the pieces of head into the stewpan, and let them simmer gently xmtn the meat is quite tender, but it must not be overdone. It will need from half an hour to an hour. Add a tea-spoonful of mushroom ketchup, half a tea-spoonful of essence of an- chovy, a tea-spoonful of lemon-juice, and a claret-glassful of good madeira or sherry
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