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

Preparation info

Difficulty
Easy

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

About

Mock Turtle Soup

Ingredients

First Broth:—

Method

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