Mock Turtle

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (18)
Soup Base
Seasoning and Garnish
Instructions (18)
  1. Cut the calf's head in half and clean it well.
  2. Half boil the calf's head.
  3. Take all the meat off the head in square bits.
  4. Break the bones of the head.
  5. Boil the bones in some veal and beef broth to add to the richness.
  6. Fry some shalot in butter.
  7. Dredge flour sufficient to thicken the gravy into the fried shalot.
  8. Stir the gravy into the browning.
  9. Give the mixture one or two boils.
  10. Skim carefully.
  11. Put in the meat from the head.
  12. Put in a pint of Madeira wine.
  13. Simmer till the meat be quite tender.
  14. About ten minutes before serving, put in basil, tarragon, chives, parsley, Cayenne pepper, and salt to taste.
  15. Add two spoonfuls of mushroom catsup and one of soy sauce.
  16. Squeeze the juice of a lemon into the tureen.
  17. Pour the soup upon the lemon juice in the tureen.
  18. Serve with forcemeat balls and small eggs.
Original Text
Mock Turtle. Bespeak a calf’s head with the skin on: cut in half, and clean it well; then half boil it. Have all 50the meat taken off in square bits, and break the bones of the head: boil them in some veal and beef broth, to add to the richness. Fry some shalot in butter: dredge in flour sufficient to thicken the gravy, which stir into the browning, and give it one or two boils: skim carefully, then put in the head. Put in a pint of Madeira wine, and simmer till the meat be quite tender. About ten minutes before you serve, put in some basil, tarragon, chives, parsley, Cayenne pepper, and salt to your taste; and two spoonfuls of mushroom catsup, and one of soy. Squeeze the juice of a lemon into the tureen, and pour the soup upon it. Forcemeat balls, and small eggs.
Notes
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