Veal Imitation of Mock Turtle

Ingredients

• three or four pounds of knuckle of veal
• two calf's feet
• two onions
• each one stuck with two cloves
• a bunch of sweet herbs
• a blade of mace
• half a dozen allspice
• half a tea-spoonful of peppercorns
• a large spoonful of ketchup
• a dessert-spoonful of lemon-juice

Method

1. 1

   Combine veal, calf's feet, onions, cloves, herbs, mace, allspice, and peppercorns in a pan with cold water.

2. 2

   Bake until meat is tender.

3. 3

   Remove fat, cut meat into pieces, and heat with jellied stock, ketchup, and seasoning.

4. 4

   Serve with forcemeat balls and hard-boiled eggs.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2138. The excerpt below is the record exactly as published.

eal Imitation of Mock Tiirtle.— Put three or four pounds of knuckle of veal into an earthenware pan with two calf's feet, two onions, each one stuck with two cloves, a bunch of sweet herbs, a blade of mace, half a dozen allspice, and half a tea-spoonful of peppercorns. Cover the ingredients with cold water, tie several folds of paper over the jar, put it in a weU-heated oven, and let it remain xmtil the meat is quite tender. Take it up. and let it get cold. Eemove the cake of fat from the top of the jelly, and cut the meat into pieces convenient for serving, free from bone or skin. Put these into a stewpan with the jellied stock, a large spoonful of ketchup, and whatever seasoning is required. Let the preparation become quite hot, then add a dessert-spoonful of lemon- juic

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