Turtle Soup, Mock (another way)

Name: Turtle Soup, Mock (another way)
Yield: 10 servings
Ingredients: half a calf's head; a quarter of a pound of butter; a quarter of a pound of lean ham; two table-spoonfuls of minced parsley; a little minced lemon thyme; a little sweet marjoram; a little basil; two onions; a few chopped mushrooms; two table-spoonfuls of flour; one dozen and a half forcemeat balls; cayenne to suit your taste; salt to suit your taste; the juice of one lemon; a Seville orange; one dessert-spoonful of pounded sugar; three quarts of best stock

From Cassell's dictionary of cookery, 1892

Serves 10

Sufficient for a dozen persons or more.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2082. The excerpt below is the record exactly as published.

Turtle Soup, Mock (another way).— Take half a calf's head, a quarter of a pound of butter, a quarter of a pound of lean ham, two table-spoonfuls of minced parsley, a little minced lemon thyme, a little sweet marjoram and basil, two onions, a few chopped mush- rooms, two shallots, two table-spoonfuls of flour, one dozen and a half forcemeat balls about the size of a nutmeg, cayenne and salt to suit your taste, the juice of one lemon, a Seville orange, one dessert-spoonful of pounded sugar, and three quarts of best stock

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