3 lbs. neck or knuckle of veal (bones of head if ready) : 4 to 5 hours.
Boned half-head with skin on and tongue, 1 to II hour. Lean of un-
dressed ham, 6 to 8 oz. (6 if very salt) ; shalots, 4, or onion, 1 ; fresh
butter, 4 oz. ; cloves, 6 ; middling-sized blades of mace, 2 ; pepper-
corns, § teaspoonful ; small sprigs of thyme, 3 or 4 ; minced parsley,
3 large teaspoonsful ; minced savoury and lemon-thyme mixed, 1
small teaspoonful (thin rind \ small lemon, when liked) : 1 hour.
Flour, 2 oz.: 5 minutes. Stock, full five pints ; flesh of head and
tongue, If to 2 lbs. : f of an hour to 1 hour (salt, if needed, to be
added in interim). Good sherry or Madeira, 2 wineglassesful ; lemon-
juice, 1 to 2 dessertspoonsful ; forcemeat-balls, 24.
Ois. 1. — The beef, veal, bones of the head, and vegetables may he
26
MODERN COOKERY.
[chap. i.
stewed down together when more convenient: it is only necessary
that a really good, well flavoured, and rather deeply-coloured stock
should be prepared. A calf’s foot is always an advantageous addition
to it, and the skin of another calf’s head* a better one still.
Obs. 2. — A couple of dozens mushroom-buttons, cleaned with salt
and flannel, then wiped very dry, and sliced, and added to the ham
and herbs when they have been simmered together about half an
hour, will be found an improvement to the soup.
Claret is sometimes added instead of sherry or Madeira, but we do
not think it would in general suit English taste so well. From two
to three tablespoonsful of Harvey’s sauce can be stirred in with the
wine when it is liked, or when the colour requires deepening.
OLD-FASHIONED MOCK TURTLE.
After having taken out the brain and washed and soaked the head
well, pour to it nine quarts of cold water, bring it gently to boil, skiin
it very clean, boil it if large an hour and a half, lift it out, and put
into the liquor eight pounds of neck of beef lightly browned in a little
fresh butter, with three or four thick slices of lean ham, four large
onions sliced, three heads of celery, three large carrots, a large bunch
of savoury herbs, the rind of a lemon pared very thin, a dessertspoon-
ful of peppercorns, two ounces of salt, and after the meat has been
taken from the head, all the bones and fragments. Stew these gently
from six to seven hours, then strain off the stock and set it into a very
cool place, that the fat may become firm enough on the top to be cleared
off easily. The skin and fat of the head should be taken off together
and divided into strips of two or three inches in length, and one in
width ; the tongue may be carved in the same manner, or into dice.
Put the stock, of which there ought to be between four and five
quarts, into a large soup or stewpot ; thicken it when it boils with
four ounces of fresh butterf mixed with an equal weight of fine dry
flour, a half-teaspoonful of pounded mace, and a third as much of
cayenne (it is better to use these sparingly at first, and to add more
should the soup require it, after it has boiled some little time) ; pour
in half a pint of sherry , stir the whole together until it has simmered
for a minute or two, then put in the head, and let it stew gently from
an hour and a quarter to an hour and a half : stir it often, and clear
✪ Old-Fashioned Mock Turtle
Page 52 · 1 recipe record on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
3 lbs. neck or knuckle of veal (bones of head if ready) : 4 to 5 hours. Boned half-head with skin on and tongue, 1 to II hour. Lean of undressed ham, 6 to 8 oz. (6 if very salt) ; shalots, 4, or onion, 1 ; fresh butter, 4 oz. ; cloves, 6 ; middling-sized blades of mace, 2 ; peppercorns, § teaspoonful ; small sprigs of thyme, 3 or 4 ; minced parsley, 3 large teaspoonsful ; minced savoury and lemon-thyme mixed, 1 small teaspoonful (thin rind \ small lemon, when liked) : 1 hour. Flour, 2 oz.: 5 minutes. Stock, full five pints ; flesh of head and tongue, If to 2 lbs. : f of an hour to 1 hour (salt, if needed, to be added in interim). Good sherry or Madeira, 2 wineglassesful ; lemon-juice, 1 to 2 dessertspoonsful ; forcemeat-balls, 24.
Ois. 1. — The beef, veal, bones of the head, and vegetables may he
[chap. i.
stewed down together when more convenient: it is only necessary that a really good, well flavoured, and rather deeply-coloured stock should be prepared. A calf’s foot is always an advantageous addition to it, and the skin of another calf’s head* a better one still.
Obs. 2. — A couple of dozens mushroom-buttons, cleaned with salt and flannel, then wiped very dry, and sliced, and added to the ham and herbs when they have been simmered together about half an hour, will be found an improvement to the soup.
Claret is sometimes added instead of sherry or Madeira, but we do not think it would in general suit English taste so well. From two to three tablespoonsful of Harvey’s sauce can be stirred in with the wine when it is liked, or when the colour requires deepening.
OLD-FASHIONED MOCK TURTLE.
After having taken out the brain and washed and soaked the head well, pour to it nine quarts of cold water, bring it gently to boil, skiin it very clean, boil it if large an hour and a half, lift it out, and put into the liquor eight pounds of neck of beef lightly browned in a little fresh butter, with three or four thick slices of lean ham, four large onions sliced, three heads of celery, three large carrots, a large bunch of savoury herbs, the rind of a lemon pared very thin, a dessertspoonful of peppercorns, two ounces of salt, and after the meat has been taken from the head, all the bones and fragments. Stew these gently from six to seven hours, then strain off the stock and set it into a very cool place, that the fat may become firm enough on the top to be cleared off easily. The skin and fat of the head should be taken off together and divided into strips of two or three inches in length, and one in width ; the tongue may be carved in the same manner, or into dice. Put the stock, of which there ought to be between four and five quarts, into a large soup or stewpot ; thicken it when it boils with four ounces of fresh butterf mixed with an equal weight of fine dry flour, a half-teaspoonful of pounded mace, and a third as much of cayenne (it is better to use these sparingly at first, and to add more should the soup require it, after it has boiled some little time) ; pour in half a pint of sherry , stir the whole together until it has simmered for a minute or two, then put in the head, and let it stew gently from an hour and a quarter to an hour and a half : stir it often, and clear
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Old-Fashioned Mock Turtle