Mock Turtle Soup with Chicken Forcemeat Balls
Serves 4
Serve with egg balls and forcemeat balls for perfection.
A modern interpretation · AI-generated from the original record
Ingredients
- one calf's head
- one shin of veal weighing six pounds
- one onion
- two tablespoonfuls of chopped carrot
- two tablespoonfuls of chopped turnip
- three stalks of celery
- a piece of stick cinnamon about three inches long
- one-half a blade of mace
- ten whole cloves
- twenty white peppercorns
- one bay leaf
- one sprig of parsley
- four tablespoonfuls of butter
- six of cornstarch
- a tablespoon of walnut catsup
- a tablespoon of mushroom catsup
- a tablespoon of tomato catsup
- two lemons
- one gill or more of Port
- salt and pepper
- some egg or forcemeat balls
Method
Begin making the soup the day before it will be wanted.
Have the butcher split and scrape the calf's head and saw the bone of the shin of veal into several parts.
Wash all carefully.
Put the head into a large pan, covering it with cold water.
Soak for two hours.
After that, take out the brains, place the head in a large soup pot, and add the shin.
Pour in eight quarts of cold water.
Heat slowly to boiling, skim carefully, and simmer for three hours.
Remove the veal and head, strain the stock, and set aside.
Return two quarts of stock to the kettle with the shin, add spices, and cover.
Fry the vegetables and butter for twenty minutes, then add to the stock and cook for four hours.
Strain and cool.
The next morning, skim off the fat, add catsup, salt, pepper, lemon juice, wine, and calf's face cut into strips.
Simmer for fifteen minutes before serving.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 46. The excerpt below is the record exactly as published.
ook Tortle Boup, with Ohicken Foroemeat BalLs; with Bra Balla Begin making the soup the day bef ore it will be wanted. A calf s head is one of the articles needed, but a part of it may be used for dishes other than the soup. The f oUowing ingredients will make six quarts of soup : one calf's head, one shin of SOUP 8 81 yeal weighing six pounds, one onion, two tablespoonfuls of chopped carrot, two tablespoonfuls of ohopped tornip, three stalke of celery, a piece of stick cinnamon about three inches long, one-balf a biade of mace, ten whole cloves, twenty white peppercoms, a bay leaf , one sprìg of parsley, f our tablespoonfuls of butter, six of comnstarch, a tablespoon each of walnut, mush- room, and tornato catsup, two lemons, a quantity of cold water, one gill or more of Port, salt and pepper, and, if one chooses, some egg or forcemeat balls
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