Mock Turtle Soups
Description
This section is from the "The Fireless Cook Book" book, by Margaret J. Mitchell. Also see Amazon: The Fireless Cook Book.
Mock Turtle Soups
Mock Turtle Soup No. 1
1 calf's head 6 cloves
8 peppercorns 6 allspice berries
2 sprigs thyme
1/3 cup sliced onion
1/3 cup carrot cut in dice
1 1/2 teaspoons salt
2 cups brown stock
1/4 cup butter
1/2 cup flour
1 cup stewed tomatoes, strained
Juice 1/2 lemon
Madeira wine
Clean and wash the calf's head, reserving the tongue and brains to use for some other dish. Soak it for one hour in enough cold water to cover it. Boil it in a covered pail for twenty minutes with three quarts of salted water and the vegetables and seasoning, and put it into the cooker for from nine to twelve hours. Remove the head; cut off the face meat and reserve it; boil the stock until it is reduced to one quart. Strain and remove the fat from it as directed on page 59; or cool it, and remove the hard fat. Melt the butter, add the flour and stir it until it is well browned; then add the brown stock, one-half at a time, stirring it constantly, and allowing the mixture to boil before adding the second cupful of liquid. To this add the head stock, tomato, one cupful of the face meat cut in dice, and the lemon juice. Simmer for five minutes. Just before serving it add Madeira wine to taste, more salt and pepper, if desirable, custard cut in dice, and egg balls or forcemeat balls. If the soup is prepared, as it may be, some time before it is to be served, slip the pail into the cooker until time for serving. If kept many hours it will need to be reheated.
Mock Turtle Soup
1 calf's or lamb's liver
1 knuckle of veal
Water to cover (about 2 qts.)
1/3 cup union
1/3 cup turnip
1/3 cup celery
4 cloves
1 teaspoon peppercorns
2 teaspoons salt 1 bay leaf
4 yolks of hard-cooked eggs 1/2 lemon Madeira wine
Wash the meat, cover it with cold water in a cooker-pail. Let it stand in a cold place while the vegetables are being prepared. Wash the vegetables and cut them in small pieces. Put them and the seasonings with the meat, bring all to a boil, and boil it for ten minutes. Put it into a cooker for nine hours or more. Strain it, and add to it one cupful of the heart and liver meat cut into small dice. Pour it into a tureen in which the lemon and the egg yolks, cut in quarters, have been placed. Add Madeira wine to taste. The remaining heart and liver may be used for stew or hash.
Serves ten or eleven persons.
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