Turtle Soup, Mock
From Cassell's dictionary of cookery, 1892
Serves 8
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.— Put into a large pan or jar a knuckle of veal, two well-cleaned cow-heels, two onions, a few cloves, a little all- spice, mace, and some sweet herbs, cover all with two and a half quarts of water, and set it in a hot oven for three hours. Then remove it, and when cold take off the fat verj' nicely; take away the bones and coarse parts, and when required "put the remainder on the fire to warm with a table-spoonful of moist sugar, two of walnut, and one of mushroom ketchup ; add to these ingredients the jeUy of the meat. When it is quite hot, put in the forcemeat baUs, and add a tea-spoonful of lemon-juice
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Cook this with the app: pantry check, scaling, and the assistant.