Mook Vlirtle Soup

Ingredients

• One calf s head
• five ounces of flour
• five ounces of butter
• one ounce of mixed spice
• two Bermuda onions
• two wine-glassfuls of sherry
• five quarts of cold water
• one lemon
• one tablespoonful of mushroom catsup
• one-half tablespoonful of salt
• two teaspoonfuls of pepper

Method

1. 1

   Soak calf's head in cold water for an hour.

2. 2

   Dry and place in a large saucepan with cold water.

3. 3

   Boil, skimming scum, then add onions, mixed spices, pepper, and salt.

4. 4

   Boil slowly until meat separates from bones (2-5 hours).

5. 5

   Remove tongue, skin, and cut meat from cheeks.

6. 6

   Boil bones for 4 hours, strain liquor.

7. 7

   Cut remaining meat, season, mix with flour and eggs, roll into balls, bake for 5 minutes.

8. 8

   Melt butter, stir in flour, add liquor, boil.

9. 9

   Add meat, lemon, sherry, and catsup to serve.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 3. The excerpt below is the record exactly as published.

Mook Vlirtle Soup. — The ingredients for this soup must be provided in the following quantities : One calf s head, five ounces of Hour, five ounces of butter, one ounce of mixed spice, two Bermuda onions, two wine-glassfuls of sherry, five quarts • of cold water, 6ne lemon, one table^oonful of mushroom catsup, one- half tablespoonf ul of salt and two teaspoonfuls of pepper. The method of preparation is : First soak the calf s- head in cold water for an hour for the purpose of cleans* ing it of blood or such other remaining impurities as there may be, then after drying the same in a clean towel, put it into a large sauce-pan and pour thereon the five quarts of cold water. The sauce-pan is then placed over a quick fire, and being carefully cleared of scum as it boils, which it should do speedily, the onions, mixed spices, pepper and salt must be thrown in at once. Hav- ing reached the boiling point and the flavoring materials been added, the whole should now be permitted to boil slowly until the meat will readily separate from thp bones — a period of from two to five hours to be determined by the age of the calf — when the tongue is to be removed, and skinned, also the meat taken from the cheeks and both cut into small pieces to be presently used. '. The bones and head remaining in the saucepan, must now be permitted to boil four hours, at the end of which the liquor should be drawn off and strained, and the small pieces of meat remaining in the saucepan, must be col- lected, cut finely, seasoned with pepper and salt, to which add a little flour, and then combined with the two fresh eggs to give consistency to the mixture, rolled into small "balls, and placed inthe oven for £ve minutes in order that they may keep shape by being hardened. BROWN ^UP. 5 ' Now-taking a clean saucepan let the butter be melted and the remainder of the .flour stirred into it, when the liquor should be added and the whole stirred until it boils. The pieces of meat from the cheek and tongue pre- viously prepared must now be thrown in, and all allowed to boil for ten minutes. The lemon's, thinly sliced, are to be placed in the tureen^ together with the sherry and the balls and the catsup, over which the soup is to be poured, when it is ready for serving. N0TK.^^If the soup is not suiEciently darjk ia color a little cara~ mel may be added, the instructions for the preparation of which are given on page— BrPWB Soup. — Materials and, quantities : Three pounds of shin of beef, two and one half quarts of cold water, one ounce 6f butter, one ounce of flour of rice, one dessert spoonful of mushroom catsup, one dessert-spoonful Harvey's sauce, one .teaspoonf ul of whole black pepper, one teaspoonf ul of whole white pep- per, one dozen cloves, one*half tablespoonful of salt

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