After opening the hare be careful to reserve the
blood in a basin. Cut the meat into small pieces,
and put it on to boil with three or four pints of water,
•^ lb. of onions, i carrot, and I2 black peppercorns.
Let it boil for four hours ; strain and add the blood,
stirring it till it comes to boiling point. Let it remain
on the fire for twenty minutes, adding a few leaves of
celery to flavour, and potatoes if liked✪ Thick Hare Soup, No. 2.
CLEAR GROUSE SOUP. 83
Clear Grouse Soup.
Cut up two uncooked grouse or blackcock into
small pieces, taking care to select old birds. Put the
pieces into three pints of water, and let it simmer
slowly for some hours. Add twelve black peppercorns
and a shred onion and carrot✪ Clear Grouse Soup. Strain before serving.
Take out the best bits of the breast before they
have been stewed too long ; press between two plates
till cold ; cut them to the shape of almonds, and use
as the ' floating ' garnish of the soup.
Clear Hare Soup is made in a similar way. Veni-
son Soup can be made like clear Hare Soup or like
Thick Hare Soup. Bear in mind that all game used
for soup must not only be free from taint, but be newly
killed.
Turtle Soup.
(From dried Turtle.)
The pieces of dried turtle require to be soaked in
cold water for three days and three nights, the water
being changed every morning. And as the turtle has
to be cooked for twelve hours in the stock which
forms the soup, four days are required to produce
turtle soup. After the turtle has undergone soaking,
it swells to three times its size when dry, it is then
ready for putting into the stock.
One pound of turtle is used for every three quarts
of soup.
The stock is made by laying slices of ham in the
stock-pot, and then a knuckle of veal cut up, as in
other soups ; cold water, a slow fire✪ Turtle Soup, and skimming.
84 MOCK TURTLE SOUP.
The vegetables, put in at the usual stage, are to be
green onions, bay leaves, a large bunch of fine herbs,
and a handful of parsley. Pepper, salt in very
moderate quantity (as else the long period during
which the turtle cooks will make the soup too salt),
and six cloves. When the stock is strained take out
the onions, herbs, and parsley, and put them in a stew-
pan with \ lb. butter and a blade of mace ; when the
butter is melted add a little sugar, simmer on the fire
a short time and then rub through a tamis ; add
these to the soup after the turtle has been simmered in
it for nearly the twelve hours ; add also a glass of
good Madeira and a squeeze of lemon, and a little
thin white ' roux. ' Turtle soup must not be much
thickened, and must present a greenisJi colour, not a
brown.
Mock Turtle Soup.
Take a calf's head, with the skin on, and 4 pigs'
feet ; wash and clean thoroughly ; reserve the brains
and the tongue, with which a separate dish is made ;
remove the palate. Put the head and feet in the
stock-pot with a gallon of cold water, remove the
scum as it rises, and add
A bunch of fine herbs ; 2 carrots ;
4 onions ; 2 sticks of celery,
as in other stock-pots. When the flesh will come off
the bones, remove the best parts and press them till
cold.
Take away the bones and replace the rest of the
meat, and simmer for 3 hours. Strain, and when
OX-TAIL SOUP. 85 ✪ Mock Turtle Soup
Page 36 · 5 recipe records on this page
Presented as published in 1882. 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
After opening the hare be careful to reserve the blood in a basin. Cut the meat into small pieces, and put it on to boil with three or four pints of water, •^ lb. of onions, i carrot, and I2 black peppercorns. Let it boil for four hours ; strain and add the blood, stirring it till it comes to boiling point. Let it remain on the fire for twenty minutes, adding a few leaves of celery to flavour, and potatoes if liked.
CLEAR GROUSE SOUP. 83
Clear Grouse Soup.
Cut up two uncooked grouse or blackcock into small pieces, taking care to select old birds. Put the pieces into three pints of water, and let it simmer slowly for some hours. Add twelve black peppercorns and a shred onion and carrot. Strain before serving.
Take out the best bits of the breast before they have been stewed too long ; press between two plates till cold ; cut them to the shape of almonds, and use as the ' floating ' garnish of the soup.
Clear Hare Soup is made in a similar way. Venison Soup can be made like clear Hare Soup or like Thick Hare Soup. Bear in mind that all game used for soup must not only be free from taint, but be newly killed.
Turtle Soup.
(From dried Turtle.)
The pieces of dried turtle require to be soaked in cold water for three days and three nights, the water being changed every morning. And as the turtle has to be cooked for twelve hours in the stock which forms the soup, four days are required to produce turtle soup. After the turtle has undergone soaking, it swells to three times its size when dry, it is then ready for putting into the stock.
One pound of turtle is used for every three quarts of soup.
The stock is made by laying slices of ham in the stock-pot, and then a knuckle of veal cut up, as in other soups ; cold water, a slow fire, and skimming.
84 MOCK TURTLE SOUP.
The vegetables, put in at the usual stage, are to be green onions, bay leaves, a large bunch of fine herbs, and a handful of parsley. Pepper, salt in very moderate quantity (as else the long period during which the turtle cooks will make the soup too salt), and six cloves. When the stock is strained take out the onions, herbs, and parsley, and put them in a stewpan with \ lb. butter and a blade of mace ; when the butter is melted add a little sugar, simmer on the fire a short time and then rub through a tamis ; add these to the soup after the turtle has been simmered in it for nearly the twelve hours ; add also a glass of good Madeira and a squeeze of lemon, and a little thin white ' roux. ' Turtle soup must not be much thickened, and must present a greenisJi colour, not a brown.
Mock Turtle Soup.
Take a calf's head, with the skin on, and 4 pigs' feet ; wash and clean thoroughly ; reserve the brains and the tongue, with which a separate dish is made ; remove the palate. Put the head and feet in the stock-pot with a gallon of cold water, remove the scum as it rises, and add
A bunch of fine herbs ; 2 carrots ;
4 onions ; 2 sticks of celery,
as in other stock-pots. When the flesh will come off the bones, remove the best parts and press them till cold.
Take away the bones and replace the rest of the meat, and simmer for 3 hours. Strain, and when
OX-TAIL SOUP. 85
Records on this page
Thick Hare Soup, No. 2Clear Grouse SoupTurtle SoupMock Turtle SoupOx-tail Soup