Perfect Mock Turtle Soup

Ingredients

• Get a fresh calf *s head;
• about five pounds of knuckle of veal
• the same of beef
• cover it with cold water and add two quarts over
• half a pound of good fresh butter
• two ounces of sliced onions
• one-fourth ounce of green sage
• half a pound of browned flour
• a quarter of an ounce of finely ground allspice
• half an ounce of black pepp^ very fine
• the rind of one lemon pealed very thin
• four tablespoons of vinegar
• four tablespoons of lemon juice
• the yolks of four hard boiled eggs

Method

1. 1

   Clean and soak the head for 1 hour.

2. 2

   Parboil it for 1 hour, cool for nearly 1 hour, and make the broth and finish the soup for 5 hours.

3. 3

   Wash the head in several waters, let it soak for about an hour in soft water, then lay it in a stew pan, and cover it with cold water.

4. 4

   As it becomes warm, remove the scum.

5. 5

   After boiling gently for an hour, cut the meat into pieces.

6. 6

   Add the stock meat and simmer for five hours.

7. 7

   Strain and let it stand till next morning; take off the fat.

8. 8

   Simmer with butter, onions, sage, and browned flour, adding broth till thick.

9. 9

   Season and simmer till meat is tender.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 16. The excerpt below is the record exactly as published.

Perfect Mock Turtle Soup, Endeavor to have the head and the stock-meat ready for the soup, the day before it is to be eaten. It will take eight hours to prepare it properly. Cleaning and soaking the head i hour. To parboil it to cut up i " Cooling nearly i " Making the broth and finishing the soup 5 , " 8 " Get a fresh calf *s head; have it skinned. Clean out the eye and ear sockets, take out the brains, cut off the entire jaw, wash the head in several waters, let it soak for about an hour in soft water, then lay it in a stew pan, and cover it with cold water and add two quarts over; as it becomes warm a great deal of scum will rise, which remove as fast as it rises, let it boil gently for one hour, take it up, and when almost cold, cut the meat into pieces about an inch and a half by an inch and a quarter, and the tongue into mouthfuls, or rather make a side dish of the tongue and brains. When the head is taken out, put in the stock meat about five pounds of knuckle of veal, and the same of beef; add to the stock all the trimmings and bones of the head, skini it well, then cover it close and let it simmer five hours (reserve a couple of quarts of this for gravy stock of other meats) ; then strain it off and let it stand till next morning; take off the fat, set a large stewpan on the fire with half a pound of good fresh butter, two ounces of sliced onions, and one-foiurth The Queen Coak Boek 47 ounce of green sage; chop fine; let these simmer one hour, then rub in half a pound of browned flour, by degrees add the broth till it is the thickness of cream : season it with a quarter of an ounce of finely ground allspice, half an ounce of black pepp^ very fine. (Salt it when you first put it over.) The rind of one lemon pealed very thin; let it simmer gently for one hour and a half, then strain it through a soup sieve, do not rub it through, but have it thin enough to shake through; put it in a clean stewpan with the head and season it by adding to. each gallon of soup four tablespoons of vinegar and four tablespoons of lemon juice, let it sim- mer gently till the meat is tender; this may take from half an hour to an hour; take care that it is not over done; stir it frequently to prevent the meat from sticking to the bottom of the kettle. When the meat is quite tender the soup is ready. A head weighing twenty pounds with the ten pounds of stock meat, will make ten quarts of excellent soup, besides the two quarts of stock, you have put by for gravies. You can add the yolks of four hard boiled eggs

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