Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Mock Turtle Soup
From The economical cook book, 1905
Serves 10
A modern interpretation · AI-generated from the original record
Ingredients
- a fine large ealf 's head
- a set of feet
- five quarts of oold water
- a tablespoonfixl of salt
- half a teaspoonfol of blaok pepper
- a teaspbonfiil of sweet mar- joram
- the same of summer savory
- an onion ohopped
- two blades of mace
- a bunch of parsley and thyme
- a pound of lean, uncooked veal
- a quarter of a pound of fresh beef suet
- a small teacup of the brains
- the same of fine bread crumbs
- half a teaspoon of salt
- a salt- spoon of blaok pepper
- half a saltspoon of grated nutmeg
- a piece of onion the size of half a nutmeg
- a teaspoonftil of chopped pars. ay
- two 6gg8| flrfar them in
- a tablespoonfol of browned floor
- half a tambler of good Sherry or Madeira wine
Method
Clean the head and feet, place in a soup-kettle with water and salt, bring to a boil, skim, and simmer for three hours.
Remove brains after an hour.
Strain broth, remove bones, season meat, and simmer with herbs.
Prepare force-meat balls with veal, suet, brains, bread crumbs, and seasonings.
Brown balls and add to soup with wine before serving.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 2. The excerpt below is the record exactly as published.
Moek Turtle Soup. Ptoeure a fine large ealf 's head and a set of feet, eleanse the head thoroughly, tie the brains up in a olean oloth, and put all together in a soup-kettle, with five quarts of oold water and a tablespoonfixl of salt; bring to a boU and skim well, then set aside to simmer slowly for three hours ; the brains will be done in an hour and must be taken out and set aside; when you oan twist out the bones, remove the kettle from the fire and strain to ' through a oullender; put the broth baek into the soup-pot; take out all the bones from the meat, out it in small pieoes, reserve a oup ftill of it and set aside ; season the remainder with half a teaspoonfol of blaok pepper, a teaspbonfiil of sweet mar- joram, the same of summer savory, an onion ohopped, a tea- spoonftd of powdered oloves and two blades of mace; stir all well together and put it into the broth; add a bunch of parsley and thyme, cover closely and simmer for an hour and a half; then strain and set away until next day. Next morning pre- pare force-meat balls as follows : Chop very fine a pound of lean, uncooked veal and a quarter of a pound of fresh beef suet, stir them together, add a small teacup of the brains, and the same of fine bread crumbs, season with half a teaspoon of salt, a salt- spoon of blaok pepper, half a saltspoon of grated nutmeg, a piece of onion the size of half a nutmeg, chopped very fine, and a teaspoonftil of chopped pars. ay; mix all well together; beat 80UP& 9 ap two 6gg8| flrfar them in ; floor your hftnds, and make into little balls half the siie of a walnnt, and brown them in batter and lard or sweet dripping to float and eover them ; drain them on a sieve or elean oloth, and keep them hot nntil ready to torn oat the soap. Take all the fat from the top of the soap, pat it over the fire and let it oome to a boil, pat in the cap of meat yoa reservedi thioken with a tablespoonfol of browned floor mixed in oold water ; boil five minotes longer, then add half a tambler of good Sherry or Madeira wine
Cook this with the app: pantry check, scaling, and the assistant.