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Clear Mock Turtle Soup

  • Take a calf's head
  • 1/2 pound of gravy beef,
  • 1 carrot
  • 1 turnip,
  • 1/2 head of celery
  • 1 onion stuck with 3 cloves
  • bunch of herbs
  • 10 peppercorns
  • blade of mace
  • salt
  • 3 ounces of bacon or ham
  • 1 glass of sherry
  • 2 quarts of water
  • 1/2 juice of a lemon
Take a calf's head, 1/2 pound of gravy beef, 1 carrot, 1 turnip, 1/2 head of celery, 1 onion stuck with 3 cloves, bunch of herbs, 10 peppercorns, blade of mace, salt, 3 ounces of bacon or ham, 1 glass of sherry, 2 quarts of water, 1/2 juice of a lemon. Wash and bone the head. Tie the meat in a cloth and chop the bones, place the meat, bones and half the vegetables and seasoning in a stew pan with the water, allow it to boil up and skim well. Simmer about 3 hours. Take the head up and strain the stock into a basin. When the stock is cold, carefully remove the fat. Put the stock into a stew pan with the remainder of the vegetables, and the meat finely shredded. Whisk on the stove until the soup is just on the boil. Draw it on one side, and allow it to simmer gently for approximately ten minutes; when clarified, strain through a clean clothe, add the stock, some force-meat balls, and pieces of the head served in the soup.
Submitted by Cassyjean - Torrington, CT Sep 21, 2009 15 min 30 min 45 min
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