Thick Mock-Turtle Soup

Ingredients

• three ounces of good butter
• three ounces of flour
• a glass of Madeira
• the juice of a lime

Method

1. 1

   Take a large saucepan, and melt the butter at the bottom of it.

2. 2

   Mix into it the flour, and when it looks nice and velvety, gently add the soup, stirring it in by cupfuls.

3. 3

   Put into it the pieces of head, a glass of Madeira, and the juice of a lime.

4. 4

   Let the soup come to the boil to thicken properly, and let it simmer slowly immediately afterwards, constantly stirring to prevent the meat sticking to the bottom of the pan.

5. 5

   When ready, you can add a little more Madeira if needed, and serve.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 219. The excerpt below is the record exactly as published.

a glass of Madeira, and the juice of a lime. Let this be heated up finally when required, and pour the soup into the tureen over a dozen or so carefully selected pieces of the head arranged therein. Serve, with limes cut into quarters, which should be handed round followed by the Madeira. The hasil is most necessary, and the whole success of the soup depends upon strict attention to the flavouring herbs and ingredients. Select gelatinoua, not meaty pieces, for the garnish. 391 MENU FOR A PARTY OF EIGHT. For the thick : — Go back to the period when you strain- ed the soup and set it to get cool. Thick mock-turtle. m i i i ij^ j^ lake a large sauce-pan, and melt at the bottom of it three ounces of good butter, mix into it three ounces of flour

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