349. MOCK-TURTLE SOUP

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (20)
for the soup
Instructions (20)
  1. Bone the calf's head: place the calf's head on the table with the front part of the head facing you; draw a sharp point of a knife from the back part of the head right down to the nose, making an incision down to the bone of the skull; then with the knife clear the scalp and cheeks from the bones right and left, always keeping the point of the knife close to the bone.
  2. Put the boned head into a large stewpan of cold water on the fire. As soon as it boils, skim it well and let it boil for ten minutes.
  3. Take the calf's head out and put it into a pan full of cold water.
  4. Get a proper sized stockpot, and after having buttered the bottom thereof, place in it four slices of raw ham, two large knuckles of veal, and an old hen partially roasted.
  5. Moisten with two quarts of broth and put the stockpot on the stove-fire to boil until the broth is reduced to a glaze.
  6. Instantly slacken the heat by covering the fire with ashes, and then leave the soup to colour itself gradually.
  7. Allow the glaze at the bottom of the stewpan to be reduced to the same consistency as for brown sauce.
  8. Fill up the stockpot with water, leaving room for the calf's head.
  9. Separate the calf's head into two halves, and pare off all the rough cuticle about the inner parts of the mouth.
  10. Place the calf's head pieces in the stock, and after setting it to boil, and thoroughly skimming it, garnish with the usual complement of vegetables; six cloves, two blades of mace, half a bottle of mushrooms, four shalots, and a good bunch of parsley, green onions, thyme, and bay-leaf tied together, and a little salt.
  11. Set it by the fire to boil gently till the calf's head is done.
  12. Take the pieces of head out, and place them on a dish to cool, afterwards to cut into squares.
  13. Put the cut pieces of head into a basin till required for adding them to the soup.
  14. Strain the stock through a broth cloth.
  15. Thicken the stock with some light-coloured roux to the consistency of thin brown sauce.
  16. Let it boil, and allow it to throw up all the butter, and clarify itself thoroughly.
  17. Add half a bottle of sherry, about half a pint of purée of turtle herbs (No. 347) in which six anchovies have been mixed, a little crystallized soluble cayenne pepper, and the calf's head cut into squares, as also the tongue braised with it.
  18. Let these boil together for about ten minutes.
  19. Add three or four dozen small round quenelles and a little lemon-juice.
  20. Send to table.
Original Text
349. MOCK-TURTLE SOUP. PROCURE a scalded calf's head, or, as it is sometimes called, a turtle-head; bone it in the following manner:—place the calf's head on the table with the front part of the head facing you; draw a sharp point of a knife from the back part of the head right down to the nose, making an incision down to the bone of the skull; then with the knife clear the scalp and cheeks from the bones right and left, always keeping the point of the knife close to the bone. Having boned the head, put it into a large stewpan of cold water on the fire as soon as it boils skim it well, and let it continue to boil for ten minutes; take the calf's head out and put it into a pan full of cold water. Then get a proper sized stockpot, and after having buttered the bottom thereof, place in it four slices of raw ham, two large knuckles of veal, and an old hen partially roasted, moisten with two quarts of broth and put the stockpot on the stove-fire to boil until the broth is reduced to a glaze, when instantly slacken the heat by covering the fire with ashes, and then leave the soup to colour itself gradually. Allow the glaze at the bottom of the stewpan to be reduced to the same consistency as for brown sauce, and fill up the stockpot with water, leaving room for the calf's head, which separate into two halves, and pare off all the rough cuticle about the inner parts of the mouth, then place it in the stock, and after setting it to boil, and thoroughly skimming it, garnish with the usual complement of vegetables; six cloves, two blades of mace, half a bottle of mush-rooms, four shalots, and a good bunch of parsley, green onions, thyme, and bay-leaf tied together, and a little salt. Set it by the fire to boil gently till the calf's head is done; then take the pieces of head out, and place them on a dish to cool, afterwards to cut into squares. Put into a basin till required for adding them to the soup. Strain the stock through a broth cloth, and thicken it with some light-coloured roux; to the consistency of thin brown sauce; let it boil, and allow it to throw up all the butter, and clarify itself thoroughly; then add half a bottle of sherry, about half a pint of purée of turtle herbs (No. 347) in which six anchovies have been mixed, a little crystallized soluble cayenne pepper, and the calf's head cut into squares, as also the tongue braised with it. Let these boil together for about ten minutes; then add three or four dozen small round quenelles and a little lemon-juice, and send to table.
Notes
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