Mock Turtle Soup. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (28)

a calf’s head, very white and very fresh ↝ Pork, fresh, carcass, separable lean and fat, raw [Pork Products]
half a pound of fat bacon
a pound of beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
an onion stuck with two cloves ↝ Onions, raw [Vegetables and Vegetable Products]
two thick slices of lemon ↝ Lemon, raw [Citrus fruits]
a pound of ham cut into slices ↝ Ham [Cold cuts and cured meats]
two knuckles of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
two large onions ↝ Onions, raw [Vegetables and Vegetable Products]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
a very large bundle of sweet herbs
sweet basil ↝ Basil, raw [Not included in a food category]
sweet marjoram ↝ Peppers, sweet, red, raw [Vegetables and Vegetable Products]
lemon-thyme ↝ Thyme, fresh [Spices and Herbs]
common thyme
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a bay leaf ↝ Spices, bay leaf [Spices and Herbs]
a few allspice ↝ Spices, allspice, ground [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
green onions ↝ Onions, green, raw [Onions]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a quarter of a pound of very fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
as much flour as it can receive ↝ Flour, 00 [Cereal Grains and Pasta]
half a bottle of good white wine ↝ Wine, white [Wine]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
some forcemeat balls, made according to direction
a few hard yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (12)

Take a calf’s head, very white and very fresh, bone the nose part of it.
Put the head into some warm water to discharge the blood.
Squeeze the flesh with your hand to ascertain that it is all thoroughly out.
Blanch the head in boiling water.
When firm, put it into cold water, which water must be prepared as follows: cut half a pound of fat bacon, a pound of beef suet, an onion stuck with two cloves, two thick slices of lemon; put these into a vessel, with water enough to contain the head.
Boil the head in this, and take it off when boiled, leaving it to cool.
Then make your sauce in the following manner: put into a stewpan a pound of ham cut into slices; put over the ham two knuckles of veal, two large onions, and two carrots; moisten with some of the broth in which you have boiled the head to half the depth of the meat only; cover the stewpan, and set it on a slow fire to sweat through; let the broth reduce to a good rich colour; turn up the meat for fear of burning.
When you have a very good colour, moisten with the whole remaining broth from the head; season with a very large bundle of sweet herbs, sweet basil, sweet marjoram, lemon-thyme, common thyme, two cloves, and a bay leaf, a few allspice, parsley, and green onions and mushrooms.
Let the whole boil together for one hour; then drain it.
Put into a stewpan a quarter of a pound of very fresh butter, let it melt over a very slow fire; put to this butter as much flour as it can receive till the flour has acquired a very good brown colour; moisten this gradually with the broth till you have employed it all; add half a bottle of good white wine; let the sauce boil that the flour may be well done; take off all the scum and fat; pass it through a sieve.
Cut the meat off the calf’s head in pieces of about an inch square; put them to boil in the sauce; season with salt, a little cayenne pepper, and lemon juice.
Throw in some forcemeat balls, made according to direction, and a few hard yolks of eggs, and serve up hot.

Original Text

Mock Turtle Soup. No. 1.

Take a calf’s head, very white and very fresh, bone the nose part of it; put the head into some warm water to discharge the blood; squeeze the flesh with your hand to ascertain that it is all thoroughly out; blanch the head in boiling water. When firm, put it into cold water, which water must be prepared as follows: cut half a pound of fat bacon, a pound of beef suet, an onion stuck with two cloves, two thick slices of lemon; put these into a vessel, with water enough to contain the head; boil the head in this, and take it off when boiled, leaving it to cool. Then make your sauce in the following manner: put into a stewpan a pound of ham cut into slices; put over the ham two[40] knuckles of veal, two large onions, and two carrots; moisten with some of the broth in which you have boiled the head to half the depth of the meat only; cover the stewpan, and set it on a slow fire to sweat through; let the broth reduce to a good rich colour; turn up the meat for fear of burning. When you have a very good colour, moisten with the whole remaining broth from the head; season with a very large bundle of sweet herbs, sweet basil, sweet marjoram, lemon-thyme, common thyme, two cloves, and a bay leaf, a few allspice, parsley, and green onions and mushrooms. Let the whole boil together for one hour; then drain it. Put into a stewpan a quarter of a pound of very fresh butter, let it melt over a very slow fire; put to this butter as much flour as it can receive till the flour has acquired a very good brown colour; moisten this gradually with the broth till you have employed it all; add half a bottle of good white wine; let the sauce boil that the flour may be well done; take off all the scum and fat; pass it through a sieve. Cut the meat off the calf’s head in pieces of about an inch square; put them to boil in the sauce; season with salt, a little cayenne pepper, and lemon juice. Throw in some forcemeat balls, made according to direction, and a few hard yolks of eggs, and serve up hot.

Notes

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