To prepare Mock Turtle Soup
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 4. The excerpt below is the record exactly as published.
To prepare Mock Turtle Soup. Put into a pan a knuckle of veal, two fine cow heels, two onions, a few cloves, peppers, berries of allspice, mace, and sweet herbs; cover them with water ; tie a thick paper over the pan, and set it in an oven for three hours. When cold, take off the fat ; very nicely cut the meat and feet into bits an inch and half square ; remove the bone and coarse parts ; warm the rest with a large spoonful of walnut and mushroom ketchup, half a pint of sherry or any white wine
Cook this with the app: pantry check, scaling, and the assistant.