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Mock Turtle Soup Recipe

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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