Thickened soups, as a rule, are made of Second Stock — viz., of
the meat and bones which have already been used as first stock
for clear soups. But thickened soups require any additions
that can be made to them, as they are notin need of clarifying.
The additions are varied in kind, but all or any of them are
welcome. Fresh vegetables, bones of meat, of poultry, or of
game (cooked or uncooked, but far better uncooked), giblets of
birds, trimmings of cutlets, a ham bone, rind of bacon, or the
brown skin from a roast joint. If the second stock is weak, add
an ounce of home-made glaze. If the glaze has been forgotten,
a teaspoonful of Liebig or Bovril must be substituted for it.
46
SOUPS
Third Stock exists, as bones do not yield their last
tribute of gelatine until the third boiling. In London the
Little Sisters of the Poor make use of Third Stock in a
wonderful way. In the country it should be saved to moisten
poultry food.
Mock Turtle Soup. — ( Family Recipe.)— {Tv om the cook
at the “ Black Swan ” at York.] — Take a calf’s head with
the skin on, scald it to take off the hair, soak it in cold
water to make it very clean. Simmer it for at least four
hours in strong stock made of part of the knuckle of the
veal, some shin of beef, and the shank end of a piece of
ham. Add to this a head of celery, an onion (stuck with
cloves if liked), two carrots, marjoram, parsley, thyme, winter
savory, and, above all, sweet basil. (If the herbs are dried
tie them in muslin.) Let it stand all night. Next day skim
off all fat, take out the bones, and cut the calf’s head into
pieces each about an inch square. Cook the pieces slowly in
the broth for half an hour. Add one or two tablespoonfuls of
mushroom ketchup, a little cayenne, white pepper, and salt
(if required, but the ham will probably make it salt enough) .
Allow half a pint of Madeira✪ Mock Turtle Soup to three quarts of soup, and put
the wine into the tureen some time before you pour in the
soup. If forcemeat balls are liked make them as on page 52,
and add them just as the soup is served.
Clear Mock Turtle Soup. — [Wyvern.] — Prepare the calf’s
head as in the last recipe, put it in the soup kettle, cover it
with cold water and let it simmer slowly for an hour, taking
off all fat and scum that may rise. Take it up (it will be about
half done), remove the bones and set it with a weight upon it
on a dish to flatten and get cold. Now throw the shin, etc.,
into the soup kettle, adding to the liquor already there from
the head the bones just removed, sufficient cold water to cover
the bone and meat completely, and an ounce of salt. Proceed
now as for consomme, skimming very carefully, and retarding the
boiling point as much as you can by periodical additions of
water ; when boiling takes place ease off the fire, add two
sliced onions, a head of celery, two carrots, the rind of two
lemons, a large bunch of parsley, a quarter ounce of dried
basil (sold in bottles), a teaspoonful of dried thyme✪ Clear Mock Turtle Soup and of
CLEAR MOCK TURTLE SOUP
47
Page 24 · 3 recipe records on this page
Presented as published in 1898. 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
Thickened soups, as a rule, are made of Second Stock — viz., of the meat and bones which have already been used as first stock for clear soups. But thickened soups require any additions that can be made to them, as they are not in need of clarifying. The additions are varied in kind, but all or any of them are welcome. Fresh vegetables, bones of meat, of poultry, or of game (cooked or uncooked, but far better uncooked), giblets of birds, trimmings of cutlets, a ham bone, rind of bacon, or the brown skin from a roast joint. If the second stock is weak, add an ounce of home-made glaze. If the glaze has been forgotten, a teaspoonful of Liebig or Bovril must be substituted for it.
Third Stock exists, as bones do not yield their last tribute of gelatine until the third boiling. In London the Little Sisters of the Poor make use of Third Stock in a wonderful way. In the country it should be saved to moisten poultry food.
Mock Turtle Soup. — ( Family Recipe.)— {Tv om the cook at the “ Black Swan ” at York.] — Take a calf’s head with the skin on, scald it to take off the hair, soak it in cold water to make it very clean. Simmer it for at least four hours in strong stock made of part of the knuckle of the veal, some shin of beef, and the shank end of a piece of ham. Add to this a head of celery, an onion (stuck with cloves if liked), two carrots, marjoram, parsley, thyme, winter savory, and, above all, sweet basil. (If the herbs are dried tie them in muslin.) Let it stand all night. Next day skim off all fat, take out the bones, and cut the calf’s head into pieces each about an inch square. Cook the pieces slowly in the broth for half an hour. Add one or two tablespoonfuls of mushroom ketchup, a little cayenne, white pepper, and salt (if required, but the ham will probably make it salt enough) . Allow half a pint of Madeira to three quarts of soup, and put the wine into the tureen some time before you pour in the soup. If forcemeat balls are liked make them as on page 52, and add them just as the soup is served.
Clear Mock Turtle Soup. — [Wyvern.] — Prepare the calf’s head as in the last recipe, put it in the soup kettle, cover it with cold water and let it simmer slowly for an hour, taking off all fat and scum that may rise. Take it up (it will be about half done), remove the bones and set it with a weight upon it on a dish to flatten and get cold. Now throw the shin, etc., into the soup kettle, adding to the liquor already there from the head the bones just removed, sufficient cold water to cover the bone and meat completely, and an ounce of salt. Proceed now as for consomme, skimming very carefully, and retarding the boiling point as much as you can by periodical additions of water ; when boiling takes place ease off the fire, add two sliced onions, a head of celery, two carrots, the rind of two lemons, a large bunch of parsley, a quarter ounce of dried basil (sold in bottles), a teaspoonful of dried thyme and of
CLEAR MOCK TURTLE SOUP
Records on this page
Mock Turtle SoupClear Mock Turtle SoupClear Mock Turtle Soup