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Soup A La Julienne.
Soupe A La Turque.
A Simple White Soup.
Summer Pea Soup.
Winter Pea Soup.
MOCK TURTLE(Soups) - (The Jewish Manual)
Half boil a well-cleaned calf's head, then cut off all the meat in
small square pieces, and break the bones; return it to the stew-pan,
with some good stock made of beef and veal; dredge in flour, add fried
shalot, pepper, parsley, tarragon, a little mushroom ketchup, and a
pint of white wine; simmer gently until the meat is perfectly soft and
tender. Balls of force-meat, and egg-balls, should be put in a
short time before serving; the juice of a lemon is considered an
MOCK TURTLE SOUPTake one calf's head, wash well; put on to boil with four and one-half
quarts of water; add two red peppers, onions, celery, carrots, cloves,
salt to taste, and a little cabbage; boil six hours; also, have ready
some meat stock; the next day put fat in a skillet with two large
tablespoons of flour; let it brown; then, take the calf's head and cut
all the meat from it in pieces; add the calf's tongue, cut in dice.
Slice hard-boiled eggs, one glass of sherry; and one lemon sliced; put
all in the stock; allow it to come just to a boil.
Mock Turtle SoupTake half a calf's head, with the skin on; remove the
brains. Wash the head in several waters, and let it soak in cold water
for an hour. Put it in a saucepan with five quarts of beef stock; let it
simmer gently for an hour; remove the scum carefully. Take up the head
and let it get cold; cut the meat from the bones into pieces an inch
square, and set them in the ice-box.
Dissolve two ounces of butter in a frying pan; mince a large onion, and
fry it in the butter until nicely browned, and add to the stock in which
the head was cooked. Return the bones to the stock; simmer the soup,
removing the scum until no more rises. Put in a carrot, a turnip, a
bunch of parsley, a bouquet of herbs, a dozen outer stalks of celery,
two blades of mace and the rind of one lemon, grated; salt and pepper to
taste. Boil gently for two hours, and strain the soup through a cloth.
Mix three ounces of browned flour with a pint of the soup; let simmer
until it thickens, then add it to the soup. Take the pieces of head out
of the ice-box, and add to the soup; let them simmer until quite tender.
"Before serving add a little Worcestershire sauce, a tablespoonful of
anchovy paste, a gobletful of port or sherry, and two lemons sliced,
each slice quartered, with the rind trimmed off." Warm the wine a very
little before adding it to the soup. Keep in ice-box three or four days
before using. Serve the brains as a side dish.
Mock Turtle Or Calf's Head SoupBoil the head until perfectly tender--then take it out, strain the
liquor, and set it away until the next day--then skim off the fat, cut
up the meat, together with the lights, and put it into the liquor, put
it on the fire, and season it with salt, pepper, cloves, and mace--add
onions and sweet herbs, if you like--stew it gently for half an hour.
Just before you take it up, add half a pint of white wine. For the
balls, chop lean veal fine, with a little salt pork, add the brains, and
season it with salt, pepper, cloves, mace, sweet herbs or curry powder,
make it up into balls about the size of half an egg, boil part in the
soup, and fry the remainder, and put them in a dish by themselves.
Mock Turtle Soup No 1Take a calf's head, very white and very fresh, bone the nose part of it;
put the head into some warm water to discharge the blood; squeeze the
flesh with your hand to ascertain that it is all thoroughly out; blanch
the head in boiling water. When firm, put it into cold water, which
water must be prepared as follows: cut half a pound of fat bacon, a
pound of beef suet, an onion stuck with two cloves, two thick slices of
lemon; put these into a vessel, with water enough to contain the head;
boil the head in this, and take it off when boiled, leaving it to cool.
Then make your sauce in the following manner: put into a stewpan a pound
of ham cut into slices; put over the ham two knuckles of veal, two
large onions, and two carrots; moisten with some of the broth in which
you have boiled the head to half the depth of the meat only; cover the
stewpan, and set it on a slow fire to sweat through; let the broth
reduce to a good rich colour; turn up the meat for fear of burning. When
you have a very good colour, moisten with the whole remaining broth from
the head; season with a very large bundle of sweet herbs, sweet basil,
sweet marjoram, lemon-thyme, common thyme, two cloves, and a bay leaf, a
few allspice, parsley, and green onions and mushrooms. Let the whole
boil together for one hour; then drain it. Put into a stewpan a quarter
of a pound of very fresh butter, let it melt over a very slow fire; put
to this butter as much flour as it can receive till the flour has
acquired a very good brown colour; moisten this gradually with the broth
till you have employed it all; add half a bottle of good white wine; let
the sauce boil that the flour may be well done; take off all the scum
and fat; pass it through a sieve. Cut the meat off the calf's head in
pieces of about an inch square; put them to boil in the sauce; season
with salt, a little cayenne pepper, and lemon juice. Throw in some
forcemeat balls, made according to direction, and a few hard yolks of
eggs, and serve up hot.
Mock Turtle No 2Take a calf's head with the skin on; let it be perfectly well cleaned
and scalded, if it is sent otherwise from the butcher's. You should
examine and see that it is carefully done, and that it looks white and
clean, by raising the skin from the bone with a knife. Boil it about
twenty minutes; put it in cold water for about ten minutes; take the
skin clean from the flesh, and cut it in square pieces. Cut the tongue
out, and boil it until it will peel; then cut it in small pieces, and
put it all together. Line the bottom of a soup-pot with slices of ham, a
bay-leaf, a bunch of thyme, some other herbs, and an onion stuck with
six cloves. Cover all this with a slice of fat bacon, to keep the meat
from burning, dry it in a clean cloth, and lay it in the pot with salt,
cayenne pepper, and as much mace as will lie on a shilling: and cover
the meat over with the parings of the head, and some slices of veal. Add
to it a pint of good strong broth; put the cover over the pot as close
as possible, and let it simmer two hours. When the head is tender, make
the browning as follows: put into a stewpan a good quarter of a pound of
butter; as it boils, dredge in a very little flour, keeping it stirring,
and throw in by degrees an onion chopped very fine, a little thyme,
parsley, &c. picked, also chopped very fine. Put them in by degrees,
stirring all the time; then add a pint of good strong broth, a pint of
good Madeira wine, and all the liquor with your meat in the stewpot. Let
them boil all together, till the spirit of the wine is evaporated, for
that should not predominate. Add the juice of two or three large lemons;
then put in the head, tongue, &c.; skim the fat off as it rises. Dish it
very hot; add forcemeat balls and hard eggs, made thus: take six or
eight and boil them hard; then take the yolks, and pound them in a
mortar with a dust of flour, and half or more of a raw egg, (beaten up)
as you may judge sufficient. Rub it all to a paste; add a little salt;
then roll them into little eggs, and add them, with the forcemeat balls,
to the turtle when you dish it.
Mock Turtle No 3Neat's feet instead of calf's head; that is, two calf's feet and two
Mock Turtle. No. 4.
Two neat's and two calf's feet cut into pieces an inch long, and put
into two quarts of strong mutton gravy, with a pint of Madeira. Take
three dozen oysters, four anchovies, two onions, some lemon-peel, and
mace, with a few sweet herbs; shred all very fine, with half a
tea-spoonful of cayenne pepper, and add them to the feet. Let all stew
together two hours and a quarter. Just before you send it to table, add
the juice of two small lemons, and put forcemeat balls and hard eggs to
Mock Turtle SoupThis, like real turtle soup, can be made of Nelson's Extract of Meat and
Bellis's Mock Turtle Meat. Boil the contents of a tin of this meat in
water or stock, salted and flavoured with vegetables and turtle herbs,
until tender. Finish with Nelson's Extract of Meat, and as directed for
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