Mock Turtle Soup

Name: Mock Turtle Soup
Cuisine: United Kingdom
Ingredients: shin, or neck of beef, 4 lbs.; celery, small head; forcemeat-balls, 24.; bunch Savoury herbs; water, 4 quarts; shalots, 4, or onion, 1; fresh butter, 4 oz.; middling-sized blades of mace, 2; minced parsley, 3 large teaspoonsful; small, sprigs of thyme, 3 or 4; flesh of head and tongue, 1¾ to 2 lbs.: ¾ of an hour to 1 hour (salt, if needed, to be added in interim).; Flour, 2 oz.: 5 minutes.; large mild onion, 1; Good sherry or Madeira, 2 wineglassesful; carrots, 2 or 3; lemon-juice, 1 to 2 dessertspoonsful; Lean of undressed ham, 6 to 8 oz. (6 if very salt); cloves, 6; peppercorns, ½ teaspoonful; mace, 1 large blade; the broth and 3 lbs.; salt, 1 oz.: 5 hours or more, very gently.; neck or knuckle of veal (bones of head if ready): 4 to 5 hours.; Boned half-head with skin on and tongue, 1 to 1¼ hour.; minced savoury and lemon-thyme mixed, 1 small teaspoonful (thin rind ½ small lemon, when liked): 1 hour.

Preparation info

Difficulty
Easy

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

About

Ingredients

First Broth:—

shin, or neck of beef, 4 lbs.
water, 4 quarts

Europe
United Kingdom
Stew
Soup

Method

To make a single tureen of this favourite English soup in the most economical manner when there is no stock at hand, stew gently down in a gallon of water four pounds of the fleshy part of the shin