mock turtle soup
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861)
Ingredients:
Instructions:
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861)
Ingredients:
1 calf's head
butter
2 lbs. leg of beef
2 lbs. veal
7 onions
2 oz. sage
parsley
1 tsp. ground allspice
2 tsp. black pepper
salt
lemon juice
lemon rind
Madeira wine, or claret, or the juice of a lemon made thick with pounded loaf-sugar
flour
cayenne-pepper
yolks of 8 to 10 hard-boiled eggs
a dozen forcemeat balls
brains from calf's head
5 spoonfuls grated bread
grated nutmeg
pepper & salt
thyme
two eggs
butter or good drippings
Instructions:
Scald and clean thoroughly a calf's head with the skin on; boil it gently an hour in four quarts of water, skimming it well. Take out the head, and when almost cold cut the meat off, and divide it into bits about an inch square.
Slice and fry of a light brown in butter two pounds of the leg of beef, and two pounds of veal, and five onions cut small, and two ounces of green sage. Add these to the liquor in which the head was boiled, also the bones of the head and trimmings, two whole onions, a handful of parsley, one teaspoonful of ground allspice, and two teaspoonfuls of black pepper, salt to your taste, and the rind of a lemon; let it simmer and stew gently for five hours; then strain it, and when cold take off the fat. Put the liquor into a clean stewpan, add the meat cut from the head, and for a gallon of soup add half a pint of Madeira wine, or claret, or the juice of a lemon made thick with pounded loaf-sugar; mix a spoonful of flour and a cup of butter with a little of the broth, and stir it in. Let it stir very gently till the meat is tender, which will be about an hour.
About twenty minutes before it is to be served, add a small teaspoonful of Cayenne-, the yolks of eight or ten hard-boiled eggs, and a dozen forcemeat balls ; some add the juice of a lemon. When the meat is tender the soup is done.
To make the meat balls, boil the brains for ten minutes, then put them in cold water; when cool, chop, and mix them with five spoonfuls of grated bread, a little grated nutmeg, pepper, salt, and thyme, and two eggs; roll the balls as large as the yolk of an egg, and fry them off light brown in butter or good dripping.
Very good soup, in imitation of turtle, is also made from calves' feet: four of these boiled in two quarts of water till very tender, the meat taken from the bones, the liquor strained; a pint of good beef gravy and two glasses of wine added; seasoned as the calves' head soup, with hard eggs, balls, etc.
Mock Turtle Soup is an English soup created in the mid 18th century to imitate green turtle soup. Original mock turtle soups were made from calf's brains. I am glad you can use ground beef these days.
A good canned mock Turtle Soup is made by Worthmore's of Cincinnati, Ohio. It was started in the 1920's.
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