Essence of Turtle (No. 343)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

Essence of anchovy (No. 433), one wine-glassful. ↝ Fish, anchovy [Fish]
Eschalot wine (No. 402), one and a half ditto.
Basil wine (No. 397), four ditto. ↝ Basil, raw [Not included in a food category]
Mushroom catchup (No. 439), two ditto. ↝ Mushrooms, raw [Other vegetables and combinations]
Concrete lemon acid, one drachm, or some artificial lemon-juice (No. 407*). ↝ Lemon, raw [Citrus fruits]
or some artificial lemon-juice (No. 407*). ↝ Lemon juice, raw [Fruits and Fruit Juices]
Lemon-peel, very thinly pared, three-quarters of an ounce. ↝ Lemon peel, raw [Fruits and Fruit Juices]
Curry powder (No. 455), a quarter of an ounce. ↝ Spices, curry powder [Spices and Herbs]

Instructions (1)

Steep for a week, to get the flavour of the lemon-peel, &c.

Original Text

Essence of Turtle.—(No. 343*.)

Essence of anchovy (No. 433), one wine-glassful. Eschalot wine (No. 402), one and a half ditto. Basil wine (No. 397), four ditto. Mushroom catchup (No. 439), two ditto. Concrete lemon acid, one drachm, or some artificial lemon-juice (No. 407*). Lemon-peel, very thinly pared, three-quarters of an ounce. [253]Curry powder (No. 455), a quarter of an ounce.

Steep for a week, to get the flavour of the lemon-peel, &c.

Obs.—This is very convenient to extemporaneously turtlefy soup, sauce, or potted meats, ragoûts, savoury patties, pies, &c. &c.

Notes

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