Mock Turtle Soup

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Yield
2.0 quarts
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (32)
Soup Base
Soup Assembly
Instructions (15)
  1. Scald a calf's head with the skin on, and take off the horny part.
  2. Cut the horny part into pieces about two inches square.
  3. Wash and clean the pieces well, then dry them in a cloth.
  4. Put the pieces into a stew-pan with four quarts of water.
  5. Prepare the broth: Stew six or seven pounds of beef, a calf's foot, a hank of ham, an onion, two carrots, a turnip, a head of celery, some cloves, whole pepper, a bunch of sweet herbs, a little lemon-peel and a few truffles in eight quarts of water until the broth is reduced by half.
  6. Strain the broth and add it to the stew-pan with the horny parts of the calf's head.
  7. Add some knotted marjoram, a little savory, thyme, and parsley, all chopped small together, with some pounded cloves and mace, a little chyan pepper, some green onions, a finely cut shallot, and a few chopped mushrooms.
  8. Add half a pint of Madeira wine.
  9. Stew all these together gently until the soup is reduced to two quarts.
  10. Heat a little broth, mix some flour smooth in it with the yolks of two eggs, and stir over a gentle fire until near boiling.
  11. Add this mixture to the soup, stirring as you pour it in.
  12. Let them all stew together for another hour.
  13. When taken off the fire, squeeze in the juice of half a lemon and half an orange.
  14. Throw in some broiled forcemeat ball.
  15. Pour the whole into your tureen, and serve it hot up to table.
Original Text
Mock Turtle Soup. SCALD a calf's head with the ſkin on, and take off the horny part, which muſt be cut into pieces about two inches ſquare. Let theſe be well waſhed and cleaned, then dry them in a cloth, and put them into a ſtew-pan, with four quarts of water made as follows: Take ſix or ſeven pounds of beef, a calf's foot, a hank of ham, an onion, two carrots, a turnip, a head of celery, ſome cloves and whole pepper, a bunch of ſweet herbs, a little lemon-peel and a few truffles. Put theſe into eight quarts of water, and let it ſtew gently till the broth is reduced one half; then ſtrain it off, and put it into the ſtew-pan, with the horny parts of the calf's head. Add ſome knotted marjoram, a little ſavory, thyme, and parſley, all chopped ſmall together, with ſome cloves and mace pounded, a little chyan pepper, ſome green onions, a ſhalot cut fine, a few chopped muſhrooms, and half a pint of Madeira wine. Stew all theſe together gently till the ſoup is reduced to two quarts; then heat a little broth, mix ſome flour ſmooth in it, with the yolks of two eggs, and keep it ſtirring over a gentle fire till it is near boiling. Add this to the ſoup, keeping it ſtirring as you pour it in, and let them all ſtew together for another hour. When you take it off the fire, ſqueeze in the juice of half a lemon, and half an orange, and throw in ſome broiled forcemeat ball. Pour the whole into your tureen, and ſerve it hot up to table.—This is a rich ſoup, and to moſt palates deliciouſly gratifying.
Notes
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