White Mock-Turtle Soup

Ingredients

• half a calf's head
• a knuckle of veal
• half a pound of lean ham
• an ounce of salt
• a carrot
• a turnip
• three onions
• a head of celery
• a leek
• a bunch of parsley
• a bay-leaf
• half a pint of water
• six quarts of water

Method

1. 1

   Bone the calf's head and cut veal into pieces.

2. 2

   Combine with ham and vegetables, add water, and simmer for 2.5 hours.

3. 3

   Press the head and pass stock through a sieve.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 19. The excerpt below is the record exactly as published.

White Mock-Turtle Soup. Procure half a calf's head, (scalded, not skinned), bone it, then cut up a knuckle of veal, which put into a stewpan, well buttered at the bottom, with half a pound of lean ham, an ounce of salt, a carrot, a turnip, three onions, a head of celery, a leek, a bunch of parsley and a bay-leaf, add half a pint of water; set it upon the fire, moving it round occasionally, until the bottom of the stewpan is covered with a white glaze; then add six quarts of water

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