MOCK TURTLE SOUP

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (4)
  1. Procure a calf’s head, and parboil in plenty of water, with a spoonful of salt, till tender.
  2. When the calf’s head is cold, by steeping in cold water, trim the head from all gristle, and press it between two ashets till morning; then cut it in dice pieces.
  3. Make a thick soup in the following manner: take three ounces of clarified fat and one onion, and brown over the fire; add two ounces of flour, and brown; stir in two quarts bree of head, keeping stirred gently to prevent burning; draw over to the side of the fire to boil slowly and throw up the scum.
  4. Put in the pieces of head, and boil if necessary a little longer; put a glass of Madeira wine in the tureen, and a pinch of cayenne pepper.
Original Text
MOCK TURTLE SOUP. Procure a calf’s head, and parboil in plenty of water, with a spoonful of salt, till tender. When the calf’s head is cold, by steeping in cold water, trim the head from all gristle, and press it between two ashets till morning; then cut it in dice pieces. Make a thick soup in the following manner: take three ounces of clarified fat and one onion, and brown over the fire; add two ounces of flour, and brown; stir in two quarts bree of head, keeping stirred gently to prevent burning; draw over to the side of the fire to boil slowly and throw up the scum. Put in the pieces of head, and boil if necessary a little longer; put a glass of Madeira wine in the tureen, and a pinch of cayenne pepper. [10]
Notes
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