Vota ye Fausse Tortue (Mock Turtle Soup, Thick)

Ingredients

• small calf’s head
• 1 lb. veal
• 2 lbs. lean beef
• 6 oz. lean ham or bacon
• 4 oz. flour
• 3 quarts stock
• 1 gill Madeira wine
• 1 oz. butter
• 1 small onion
• 1 carrot
• 1 turnip
• 1 stalk celery
• a few sprigs parsley
• 1 bay-leaf
• 4 cloves
• 1 sprig thyme
• 1 sprig marjoram
• 10 peppercorns
• cayenne pepper
• salt
• £ lemon

Method

1. 1

   Bone and blanch the calf’s head, cook in stock or salted water for three to four hours.

2. 2

   Press between boards.

3. 3

   Cut veal, beef, and ham into pieces, combine with vegetables in a stewpan, stir over heat until brown.

4. 4

   Stir in flour, cook until light brown, moisten with liquor from calf’s head.

5. 5

   (Instructions cut off)

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 111. The excerpt below is the record exactly as published.

£ lemon, 2 oz. flour, 2 oz. butter, salt, pepper, chopped parsley. Cut up the rabbit into small pieces, bone the breast and put the two fillets in a saute-pan with a handful of bacon cut small and a little butter ; fry a little, and cook in the oven till done. Cut the fillets into small dice and keep for garnish. Prepare the vegetables, stick the cloves into the onion, put these together with the pieces of rabbit, bacon, beef, and veal, peppercorns, and mace into a large stewpan ; pour in six quarts of water, boil up, skim, and cook slowly for about three hours. Take off the fat and strain. Melt the butter, 156 THE NEW CENTURY COOKERY BOOK stir in the flour, and cook a little ; moisten with three quarts of stock, add the cooked pieces of bacon and about f lb. cooked rabbit meat. Boil for half an hour, stirring occasionally. Rub the whole through a wire sieve. Return to the stewpan, season with pepper and salt and a little lemon-juice. Wash the sorrel, cut it into fine shreds, blanch, strain, and put with the soup. Mix the cream with the yolks of eggs and stir into the soup when boiling. Stir over the fire long enough to bind the yolks, but without allowing the soup to boil. Pour into a soup-tureen, sprinkle over a teaspoonful of chopped parsley, and serve. 1 162. V ota ye Fausse Tortue ( Mock Turtle Soup, Thick).— ^ small calf’s head, 1 lb. veal, 2 lbs. lean beef, 6 oz. lean ham or bacon, 4 oz. flour, 3 quarts stock, 1 gill Madeira wine, 1 oz. butter, 1 small onion, 1 carrot, 1 turnip, 1 stalk celery, a feiv sprigs parsley, 1 bay- leaf, 4 cloves, 1 sprig thyme, 1 sprig marjoram, 10 peppercorns, cayenne pepper, salt

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