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(Soups) - (The International Jewish Cook Book)

Take 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.

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Mock Turtle Soup

Take 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.

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Mock Turtle Soup No 1

Take 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.

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Mock Turtle Soup

This, 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

turtle soup.

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