|Have about half the deck in both hands, have the spectator replace the chosen card on top of the left hand stock. Place the right hand stock on top, or dribble on top such as to cover the pinky break you will catch above the spectator's card. Square ... Read more of Double Undercut at Card Trick.ca|| Informational|
Other Recipes from SOUPSStock Or ConsommÉ.
Soup A La Julienne.
Soupe A La Turque.
A Simple White Soup.
Summer Pea Soup.
Winter Pea Soup.
MOCK TURTLE SOUP(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.
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 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 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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