The Working Man’s Turtle Soup

Ingredients

• 1 cow-heel
• 3 quarts of water
• 3 onions
• 3 carrots
• 2 turnips
• 1 sprig of parsley
• thyme, and marjoram
• a little celery
• a teaspoonful of celery seed tied in muslin
• 3 blades of mace
• 1 doz. pepper-corns
• 2 slices of ham or lean bacon
• 2 or 3 ozs. of dripping

Method

1. 1

   If the heel is not cooked cut it in two and let the fat run out.

2. 2

   Then put it into a saucepan, cover with water, and boil for half an hour.

3. 3

   Then pour the water away.

4. 4

   Wash the heel and cut it into pieces.

5. 5

   Put the dripping into a large iron saucepan, add to it the vegetables cleaned and sliced, and fry a rich brown, taking care the vegetables do not burn.

6. 6

   Then put in the cow-heel and the water, pepper-corns, celery seed, mace, &c., and boil gently for four to five hours.

7. 7

   Then strain the stock, and when cold remove the fat.

8. 8

   Remove the bones from the cow-heel and cut it up in small pieces, put these into the soup and make it hot before serving.

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 9. The excerpt below is the record exactly as published.

a teaspoonful of celery seed tied in muslin, or a little thyme and marjoram, pepper and salt. Method. — ^Well wash the lentils ; put them in a saucepan with the vegetables cut small, and the water, and boil for about an hour and a half, stirring occasionally. Pea Soup Make like lentil soup. Serve powdered mint sprinkled in it. Potato Soup Ingredients. — 3 lbs. of potatoes, 1 lb. of onions, 5 pints of water, J head of celery, if possible, or a teaspoonful of celery seed tied in muslin, pepper and salt to taste. Method. — Peel the onions and slice them from the top to the bottom, and cut them into dice. Cut the potatoes also into dice, put them into a saucepan with the water, add pepper and salt, and boil gently for an hour and a half. 36 COOKERY FOR SMALL INCOMES Parsnip Soup, Turnip Soup, and Artichoke Soup Make these by the method mentioned for potato soup, using plain stock or meat liquor instead of water. Scots Broth Ingredients. — 3 lbs. of shin ot beef or scrag end of mutton, 3 ozs. of pearl barley, a cabbage, 3 onious or leeks (leeks are better), 2 turnips, 2 carrots, J peck of peas. Method. — Well wash the barley and put it with the meat into a saucepan wth three quarts of water. Simmer for three hours, then put in the carrots, turnips, leeks or onions, cut into dice, cook for half an hour longer, then add the peas and the cabbage shredded. When these are cooked the dish will be ready. Place the meat on a hot dish with some of the vegetables round it, and serve the rest in the broth. Plainer Scots Broth Ingredients. — The boilings from mutton, 2 carrots, 2 turnips, 2 or 3 leeks or onions, celery (if possible, a cabbage, a cu]:>ful of rice. Method. — Cut the vegetables into dice, put them into the broth with the rice and boil for three-quarters of an hour, then add the cabbage shredded, and boil for a quarter of an hour. The Working Man’s Turtle Soup Ingredients. — 1 cow-heel, 3 quarts of water, 3 onions, 3 carrots, 2 turnips, 1 sprig of parsley, STOCKS AND SOUPS 37 thyme, and marjoram, a little celery, or a teaspoon- ful of celery seed tied in muslin, 3 blades of mace,. 1 doz. pepper-corns, 2 slices of ham or lean bacon, 2 or 3 ozs. of dripping

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