Turtle Soup (Mock)

Ingredients

• 1 small onion
• A stalk of celery
• 1 sprig of thyme
• and marjoram
• 2 sprigs of basil
• 1 glass sherry
• 2 oz. flour
• 1 teaspoonful salt
• i lb. minced ham
• 1 quart hrown stock
• 1 small carrot
• 1 doz. peppercorns
• Juice of ^ lemon
• 1 oz. butter
• A few grains of cayenne
• 1 esch^ot
• About i lb. of boiled calf’s head

Method

1. 1

   Put the butter into a saucepan, add the vegetables, cut up, also the sweet herbs and ham; fry ten minutes; add the flour, and when brown, add the stock, gradually stirring all the time; also salt, peppercorns, and cayenne; simmer slowly 1 hour; pass through wire sieve; add sherry, lemon juice, and calf's head, which should first be boiled till tender and cut up in ^ inch squares; add also forcemeat balls.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 3. The excerpt below is the record exactly as published.

TURTLE SOUP (Mock). 1 small onion A stalk of celery 1 sprig of thyme and marjoram 2 sprigs of basil ; this should be the predominating flavour 1 glass sherry 2 oz. flour 1 teaspoonful salt i lb. minced ham 1 quart hrown stock 1 small carrot 1 doz. peppercorns Juice of ^ lemon 1 oz. butter A few grains of cayenne 1 esch^ot About i lb. of boiled calf’s head

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