Potage a la Tortue Fausse

Ingredients

• Half a Calf's Head
• One Carrot
• One Turnip
• Half a head of Celery
• One Onion
• A bouquet Garni
• Twenty Peppercorns
• Mace, Cloves, and Salt
• Quarter of a pound of lean Ham
• Three ounces of Butter
• Three ounces of Flour
• Two glasses of Sherry
• Four quarts of Water
• Juice of half a Lemon

Method

1. 1

   Wash and bone the head.

2. 2

   Tie the meat in a cloth and chop the bones.

3. 3

   Put meat, bones, and water into a stewpan, add salt, boil, and skim.

4. 4

   Boil for three hours.

5. 5

   Strain stock, remove fat.

6. 6

   Melt butter, add vegetables, ham, herbs, and spices.

7. 7

   Fry for ten minutes, add flour, stir well.

8. 8

   Add stock, stir until boiling, simmer for ten minutes.

9. 9

   Add sherry, lemon juice, salt, and cayenne.

10. 10

    Serve with pieces of calf's head.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 7. The excerpt below is the record exactly as published.

Potage a la Tortue Fausse. Ingredients, Half a Calf s Head. One Carrot. One Turnip. Half a head of Celery. One Onion. A bouquet Garni. Twenty Peppercorns. Mace, Cloves, and Salt. Quarter of a pound of lean Ham. Three ounces of Butter. Three ounces of Flour, SOUPS. 19 Two glasses of Sherry. Four quarts of "Water. Juice of half a Lemon

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