Mock Turtle of Calf's Head

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (15)
  1. Scald the calf's head scalp for twenty minutes.
  2. Wash the scalp clean.
  3. Cut the scalp into pieces two inches square.
  4. Add the gallon of veal stock to the scalp pieces.
  5. Boil the scalp and stock until the scalp is nearly done.
  6. Prepare veal pieces cut in the form of dice, but four times larger than normal dice, seasoned with herbs, spices, and onions, the same as real turtle.
  7. Strain the liquor the scalp was boiled in into the pot with the veal.
  8. Let the meat simmer until almost done.
  9. Pick the meat.
  10. Add the scalp to the pot with the meat.
  11. Add the forcemeat and egg balls to the pot.
  12. Thicken the liquor as for real turtle.
  13. When the mixture boils, skim it clean.
  14. Put the skimmed liquor back into the pot with the meats.
  15. Simmer all together for half an hour.
Original Text
Mock Turtle of Calf's Head. Take a scalp cleaned by the butcher, scald it for twenty minutes, then wash it clean, cut it into pieces two inches square, add a gallon of veal stock, and[15] boil them till nearly done. Have ready some pieces of veal cut in form of dice, but four times larger, seasoned with herbs, spices, and onions, the same as real turtle; and strain to it the liquor the scalp is boiled in. Let the meat simmer till almost done; pick it, and add to it the scalp with forcemeat and egg balls; then thicken the liquor as for real turtle, and when it boils skim it clean, put it to the meats, and simmer all together half an hour.
Notes
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