NOTE.— In browning meats of any kind the stock should be
poured over them cold, that the brown which has been obtained
may not be washed away in the process.
Kidneys especially should be cooked over a slow fire to prevent
them hardening.
Mock Turtle Soup.— The ingredients for this soup must
be provided in the following quantities : —
One calf's head, five ounces of flour, five ounces of butter,
one ounce of mixed spice, two Bermuda onions, two wine-
glassfuls of sherry, five quarts of cold water, one lemon, one
table-spoonful of mushroom catchup, one half table-spoonful
of salt, and one tea-spoonful of pepper✪ Mock Turtle Soup.
The method of preparation is : first soak the calf s head in
12 SOUPS.
cold water for an hour, for the purpose of cleansing it of
blood or such other remaining impurities as there may be;
then after drying the same in a clean towel, put it into a
large sauce-pan and pour thereon the five quarts of cold
water. The sauce-pan is then placed over a quick fire, and
being carefully cleared of scum as it boils, which it should do
speedily, the onions, mixed spices, pepper, and salt must be
thrown in at once. Having reached the boiling-point and
the flavouring materials having been added, the whole should
now be permitted to boil slowly until the meat will readily
separate from the bones — a period of from two to five hours,
to be determined by the age of the calf — when the tongue is
to be removed and skinned, also the meat taken from the
cheeks, and both cut into small pieces to be presently used.
The bones and head remaining in the sauce-pan must now
be permitted to boil four hours, at the end of which the
liquor should be drawn off and strained, and the small pieces
of meat remaining in the sauce-pan must be collected, cut
finely, seasoned with pepper and salt, to which add a little
flour, and then combined with the two fresh eggs to give
consistency to the mixture, rolled into small balls, and placed
in the oven for five minutes in order that they may keep
shape by being hardened.
Now taking a clean sauce-pan, let the butter be melted and
the remainder of the flour stiiTed into it, when the liquor
should be added and the whole stirred until it boils.
The pieces of meat from the cheek and tongue previously
prepared must now be thrown in, and all allowed to boil for
ten minutes. The lemon, thinly sliced, is to be placed in
the tureen, together with the sherry and the balls and the
catchup, over which the soup is to be poured, when it is ready
for serving.
NOTE. — If the soup is not sufficiently dark in colour, a little cara-
mel may be added, the instructions for the preparation of which
are given on page 247.
Brown Soup. — Materials and quantities : —
Three pounds of shin of beef, two and one half quarts of
GIBLET SOUP. 13
cold water, one ounce of butter, one ounce of flour of rice,
one dessert-spoonful of mushroom catchup, one dessert-spoon-
ful of Harvey's sauce, one tea-spoonful of whole black pepper,
one tea-spoonful of whole white pepper, one dozen cloves, one
half table-spoonful of salt, six drops of caramel, one carrot,
one turnip, one half head of celery, and one onion✪ Brown Soup.
Page 15 · 3 recipe records on this page
Presented as published in 1886. 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
NOTE.— In browning meats of any kind the stock should be poured over them cold, that the brown which has been obtained may not be washed away in the process.
Kidneys especially should be cooked over a slow fire to prevent them hardening.
Mock Turtle Soup.— The ingredients for this soup must be provided in the following quantities : —
One calf's head, five ounces of flour, five ounces of butter, one ounce of mixed spice, two Bermuda onions, two wineglassfuls of sherry, five quarts of cold water, one lemon, one table-spoonful of mushroom catchup, one half table-spoonful of salt, and one tea-spoonful of pepper.
The method of preparation is : first soak the calf's head in
cold water for an hour, for the purpose of cleansing it of blood or such other remaining impurities as there may be; then after drying the same in a clean towel, put it into a large sauce-pan and pour thereon the five quarts of cold water. The sauce-pan is then placed over a quick fire, and being carefully cleared of scum as it boils, which it should do speedily, the onions, mixed spices, pepper, and salt must be thrown in at once. Having reached the boiling-point and the flavouring materials having been added, the whole should now be permitted to boil slowly until the meat will readily separate from the bones — a period of from two to five hours, to be determined by the age of the calf — when the tongue is to be removed and skinned, also the meat taken from the cheeks, and both cut into small pieces to be presently used.
The bones and head remaining in the sauce-pan must now be permitted to boil four hours, at the end of which the liquor should be drawn off and strained, and the small pieces of meat remaining in the sauce-pan must be collected, cut finely, seasoned with pepper and salt, to which add a little flour, and then combined with the two fresh eggs to give consistency to the mixture, rolled into small balls, and placed in the oven for five minutes in order that they may keep shape by being hardened.
Now taking a clean sauce-pan, let the butter be melted and the remainder of the flour stirred into it, when the liquor should be added and the whole stirred until it boils.
The pieces of meat from the cheek and tongue previously prepared must now be thrown in, and all allowed to boil for ten minutes. The lemon, thinly sliced, is to be placed in the tureen, together with the sherry and the balls and the catchup, over which the soup is to be poured, when it is ready for serving.
NOTE. — If the soup is not sufficiently dark in colour, a little caramel may be added, the instructions for the preparation of which are given on page 247.
Brown Soup. — Materials and quantities : —
Three pounds of shin of beef, two and one half quarts of
GIBLET SOUP. 13
cold water, one ounce of butter, one ounce of flour of rice, one dessert-spoonful of mushroom catchup, one dessert-spoonful of Harvey's sauce, one tea-spoonful of whole black pepper, one tea-spoonful of whole white pepper, one dozen cloves, one half table-spoonful of salt, six drops of caramel, one carrot, one turnip, one half head of celery, and one onion.
Records on this page
Mock Turtle SoupBrown SoupGiblet Soup