mock turtle soup
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857)
Ingredients:
Instructions:
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857)
Ingredients:
calf's head
salt
cloves
pepper
mace
sweet herbs
1/2 pint rich gravy
browned flour or fried sugar
8 hard boiled eggs yolks
juice of 2 lemons
force-meat balls
1/2 pint wine
Instructions:
Take the upper from the lower part of a calf's head, and put both in a gallon of water and boil till tender.
Strain the liquor, let it stand till next day, and take off the fat. Hang it over the fire three-quarters of an hour before serving it, and season it with salt, cloves, pepper, mace, and sweet herbs, tied in a bag. Add half a pint of rich gravy. Darken it with browned flour or fried sugar. Then put in the yolks of eight eggs boiled hard, the juice of two lemons, and force-meat balls. When ready to serve, add half a pint of wine.
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