Mock Turtle Soup

Ingredients

• 2 quarts of stock from calf's head
• 1 lb. calf's head
• 4 oz. lean ham
• 1 tablespoonful peppercorns
• 1 carrot
• 1 onion
• 1 clove of garlic
• 4 cloves
• 1 blade of mace
• 1 turnip
• of thyme
• parsley
• small piece of celery
• 2 bay leaves
• 2 oz. butter
• 2 oz. flour
• 1 pint sherry
• teaspoonful of salt
• teaspoonful of lemon juice

Method

1. 1

   Melt the butter in a stewpan, cut up the vegetables, and fry them with the herbs, ham, and spices in the butter for five minutes.

2. 2

   Then mix in the flour, pour in the stock, and simmer for two hours.

3. 3

   Rub all through a sieve, add the sherry, ketchup, lemon juice, salt, and calf's head cut in small pieces, and meat balls.

4. 4

   Bring to boiling point, and serve.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 9. The excerpt below is the record exactly as published.

2 bay leaves, piece of celery. Boil all together for two hours, rub through a hair sieve, return to the saucepan, and boil up with 2 oz. of butter or dripping. Serve with sippets of fried ta^&sL 28 JUX&S CAJOBQSTS CQQKEET BOOK. One sheep" a heart, a quarts of water, i Da. pearl b«rlc n r, 2 turnips, 1 onions. 3 zaMesgaGnfals af s*IL Get Hut Lead ready skinned and split from the butchery and take oat the brain* and soak the head in water fur two hours. Take it out and dry it, put ir in a saucepan aid cover jft with the water, and add the hariey and sa& Let it boil gently for an hour, removing the scum. Th<*n add 2 tur- nips, 2 carrots 2 onions, cur in slices, and let it simmer for three hours. Take out the headr and disk with the wpfetahle* round it. Serve the soap in a tureen Make the. brains into forcemeat balls and add them to the soup. Vermicelli Soap. Two quart* of good stock, well seasoned, 4 ox. of ver- micelli, 1 head of celery cut up. Put this on in a saucepan, and simmer gently for half an Lour. Before serving, stir in the yolks of 3 eggs well beaten, with one tablespoonful of wea.ro, taking great care not to allow the mixture to boil, lest the eggs should curdle. A dessertspoonful of finely chopped parsley may be put in the tureen, and the soup poured over it. This soup is most nutritious. Giblet Soup. Three sets of goose giblets, or 4 sets of ducks', 1 slice kan lmm, 2 small onions, pepper and salt to taste. Wash the giblets in two or three waters, and cut them up into small pieces; fry them with the ham, and put them in a saucepan with 2 quarts of good stock, white or brown. Stew got itly for one hour, carefully removing the scum, then add the onions, popper and salt* and simmer for two hours longer. Take out the giblets, strain the soup, add a gjawi oi sherry, nnd a little chopped parsley, made quite hot; put in the giblets, and serve with fried tip^&ta. MISS CAMEBON'S COOKEBY BOOK. 29 Plain Pea Soup. One pint of split peas, 3 quarts of liquor from pork or koBgue, 2 tablespoonfius of prepared peas powder, 1 carrot, I onion, and 1 stick of celery, J teaspoonful of salt, a pinch °f cayenne pepper. Soak the peas in cold water for twelve hours, then put them in a saucepan with the stock' and vegetables; boil for two hours, and strain through a tammy; return the pulp to the saucepan, and add 1 carrot grated and the salt and pepper. Simmer another half hour, and serve with fried sippets of bread. Tomato Soup. One tin of tomatoes, or 2 lb. fresh ones, 1 quart of stock, 1 onion cut up, 1 clove of garlic, 1 sprig each of parsley, thyme, and marjoram, 1 bay leaf, a tiny blade of mace, a teaspoonful each of salt and peppercorns, 1 oz. crushed tapioca, 2 oz. butter, 1 carrot. Cut up all the vegetables, and fry them for five minutes in the butter, then add the stock and one teaspoonful of Liebig Company's Extract of Meat, and boil half an hour; rub all through a sieve, return to the stewpan, and bring to the boil, then sprinkle in the crushed tapioca, stirring all the time; boil ten minutes, and serve. Tomato Soup (Vegetarian). One tin tomatoes, 1 pint water, J pint of milk, 1 onion, teaspoonful peppercorns, -teaspoonful salt, 1 carrot, 1 bay leaf, sprig each of parsley, thyme, and marjoram, 2oz. butter, email lump of sugar, \ oz. grated cheese, 1 tablespoonful fine grained Florador. Melt the butter in a stewpan, and fry the vegetables and herbs in it five minutes, pour in the water and liquor from tomatoes, boil half an hour gently, rub all through a sieve, return to the stewpan, add the milk, sprinkle in the Florador, and boil five minutes. Just before serving, stir in the oheese and half a teaspoonful oi choked ^T^fcrj. ^ 30 MISS CAMEBON'S COOKEBY BOOK. teaspoonful of Liebig Company'* Extract of Meat is a g improvement. Haricot Purle. One pint of haricot bean*, 1 onion, 1 pint of mil] sprig each of thyme, parsley, and marjoram, 1 bay lea teafpoonful of salt, pepper to taste, 2 quart* of water, i the beans in water all night, put them into a si pan, with the water, onion, herbs, salt, and pepper, 2 hours. Rub through a sieve, add the milk, and boil stirring all the time. Serve with fried dice of bread. Chestnut Soup. One lb. Spanish chestnuts, 1 \ pints of white stock, \ of cream, a tiny pinch of powdered mace, \ teaspoonfu sugar, a dust of cayenne, salt to taste, 2 oz. lean 1 Slit the husks of the chestnuts and boil for ten mini Then peel them, and put into a stewpan with the ham stock, and boil till tender. Rub all through a sieve, retur the stewpan, add the cream, sugar, and seasoning, boil and serve. Ox-Tail Soup. One ox-tail, 1 carrot, 2 onions, 1 teaspoonful of pep corns, a sprig each of parsley, thyme, and marjoram, a leaf, 1 turnip, 1 shalot, 6 cloves, 2 oz. flour, 2 oz. bu a teaspoonful of salt, 4 pints of stock or water. Di tho ox-tail in joints, and fry • brown in the bu Take out and put in the vegetables cut up; fry them a minutes, then stir in the flour; add the herbs and sp When a nice brown, pour in the stock or water, boil up, skim ; add the ox-tail and seasoning, and simmer till the i is tender. Remove the meat, rub the soup all through a i heat up with the pieces of tail, add a glass of Marsal gheny, and serve. MISS CAMEBON'S COOKEBY BOOK. 31 Mock Turtle Soup. vo quarts of stock from calf's head, 1 lb. calf's head, ►as, 4 oz. lean ham, 1 tablespoonful peppercorns, 1 carrot, ot, 1 clove of garlic, 4 cloves, 1 blade of mace, 1 turnip, of thyme, parsley, and basil, small piece of celery, 2 bay j, 2 oz. butter, 2 oz. flour, \ pint sherry, teaspoonful It, teaspoonful of lemon juice. Melt the butter stewpan, cut up the vegetables, and fry them the herbs, ham, and spices in the butter for inutes. Then mix in the flour, pour in the stock, and wo hours. Rub all through a sieve, add the sherry, a poonful of ketchup, the lemon juice, salt, and calf's which has been cooked and cut in small pieces, some leat balls. Bring to boiling point, and serve. Hare Soup. le hare- 2 small carrots, 6 cloves, 2 onions, teaspoonful rcorns, dessertspoonful of salt, sprig each of parsley, >, and marjoram, 1 bay leaf, 3 oz. butter, 3 oz. flour, irts stock, \ pint port, claret* or Marsala. Cut up e vegetables, and fry in the batter till brown. Add our, herbs, and seasoning, then the hare (out up) and ock ; stir till boiling, and allow the whole to simmer till ire is tender. Take out the best pieces of hare and cut rub the soup through a sieve, return to the saucepan, pieces of hare and forcemeat balls. Simmer five es, add the wine, and serve. Forcemeat Balls. ►ur oz. breadcrumbs, 3 oz. suet, 1 teaspoonful chopped y, dust of nutmeg, half teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.