Turtle Soup

Ingredients

• leg of veal
• Two large handfuls of parsley
• a large bunch of mixed sweet herbs
• an onion stuck with four cloves
• three bay-leaves
• half a dozen mushrooms if obtainable
• half a pound of butter
• four tablespoonfuls of flour
• four tablespoonfuls of parsley
• four tablespoonfuls of minced shallot
• one tablespoonful of thyme
• one tablespoonful of marjoram
• one tablespoonful of savory
• one tablespoonful of sweet basil
• a whole nutmeg grated
• a blade of mace
• a dozen allspice
• four cloves
• a tablespoonful of pepper
• a pinch of cayenne
• a small lump of sugar
• a pint or two of good madeira
• the strained juice of one or two lemons

Method

1. 1

   Simmer veal with fins, head, and inside flesh in stock until reduced.

2. 2

   Add parsley, herbs, onion, bay leaves, and mushrooms.

3. 3

   Strain and set aside.

4. 4

   Mix butter and flour, add liquor, boil, and skim fat.

5. 5

   Add meat, simmer for an hour.

6. 6

   Mix parsley, shallot, herbs, spices, butter, sugar, madeira, and stock, simmer, strain, and add to soup.

7. 7

   Add quenelles before serving and lemon juice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2079. The excerpt below is the record exactly as published.

leg of veal broken up, and over these the fins, the head, and the inside flesh of the tui-tle. Pour over them some good stock, and let them simmer gently until the sauce is very much reduced. Push a skewer into the thick part of the meat, and when blood no longer exudes from the flesh add the liquor which was poui-ed off", and sim- mer all gently together until the meat is tender. Take it out, and set it aside. When the liquor from the bones is put into the stock the follow- ing ingredients may also be added. — Two large handfuls of parsley, a large bunch of mixed sweet herbs — thyme, marjoram, basil, and savory, an onion stuck with four cloves, three bay-leaves, and half a dozen mushrooms if ob- tainable. Simmer the soup till it is pleasantly flavoured, strain it, set it aside, or, if preferred, rub the vegetables through a sieve. Dissolve haK a pound of butter in a stewpan. llix four table- spoonfuls of flour smoothly with it, and beat it ciuickly with the back of a wooden spoon over the fti-e until it is brightly browned. Add the liquor gradually, and let the soup boil. Draw the saucepan to the side of the fire, and carefidly remove the fat, oU, and white scum which rise to the surface. Put the pieces of meat, which were put aside to cool, into the soup, let them simmer gently for an hour, and continue to remove the scum as it rises. Take four table-spoonfuls of parsley, four table- spoonfuls of minced shallot, one table-spoonful each of thyme, marjoram, savory, and sweet basil, a whole nutmeg grated, a blade of mace, a dozen allspice, f om- cloves, a table-spoonful of pepper and salt, and a pinch of cayenne. Put these seasoning ingredjcnts into a deUcately- clean saucepan with four ounces of fresh butter, and let them simmer gently until the butter is dissolved, add a small lump of sugar, a pint or two of good madeira, and a little stock, and simmer them gently for an hour. Pub them through a fine sieve, and add the seasoning liquor to the soup. Let it boil again until no more scum rises. Put the quenelles, which are used as substitutes for tuitles' eggs, into the soup ten minutes before serving, and add the strained juice of one or two lemons just before sending the soup to table. When once turtle soup is made it should not be boiled in order to heat it, as this gives it a strong taste, but it should be warmed in a bain marie. To make the quenelles for the soup, nee Turtle Soup, Forcemeat Quenelles for. Time, several hours. Turtle soup should always be made the day before it is wanted. Probable cost, £1 Is. per quart. Sufficient, one quart for six or seven persons. Turtle Soup, Forcemeat Quenelles for. — Take a quarter of a pound of bread- crumbs, soak them in milk for a short time, and afterwards wring them in a cloth to squeeze the moisture from them. Take a quarter of a pound of lean veal from the fillet, scrape it into pieces with a knife, pound it in a marble mortar till it is quite smooth, and rub it through a sieve, ilix it with the bread-crumbs, and add half an ounce of butter, a salt-spoon- TUB ( 1020 ) TUB fill of salt, a pinch of cayenne

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