Mock Turtle Soup
Source of Recipe
Unknown
In 2 gallons of water, boil calf's head, a veal shank, 2-3 onions, 2 carrots, a little bacon and a bunch of sweet herbs. Boil 1/2 an hour. Cut the meat up into about 2 inch pieces. Let the soup boil 1/2 an hour more. Strain it and add the meat. Season with salt, cayenne, black pepper and clove. Thicken with butter and browned flour and cook another hour. Add fried force meat balls, browned in 1 tablespoon sugar, in a fry pan and add 8 ounces wine.
Force Meat Balls for Soup
1 cupful of cooked veal or fowl meat, minced
handful of fine bread crumbs
yolks of 4 hard-boiled eggs
1 tablespoon of milk
pepper
salt
1/2 teaspoon of flour
2 beaten eggs
Mix with meat fine bread crumbs, the yolks rubbed smooth together with milk; season with pepper and salt; add flour, and bind all together with beaten eggs; the hands to be well floured, and the mixture to be made into little balls the size of a nutmeg; drop into the soup about twenty minutes before serving.
Sweet herb
1 1/2 teaspoons dried tarragon
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried parsley
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