MOCK TURTLE SOUP.
Parboil in separate saucepans half a calf's hea-1 and -half a pig's head. While the above arc cooking keep the broth well skimmed. When tender, take the meat up and ciii it into square pieces, slicing the tongues. Return all the bones to the calf's head liquor, with a bouquet of sweet herbs, the finely-chopped peel of a lemon, a shallot chopped finely, hail a. dozen cloves, and. the juice ot a lemon. Simmer the soup slowly for two hours. Make about a dozen forcemeat balls, and boil six or eight eggs till* quite hard. Strain the liquor from the bones 'through a hair sieve, and when ifc is cold remove all the fat. The liquor for this "soup 1 " should always be a jelly, but not too stiff. When required for use place ' the jelly in a stewpan with the pieces of meat, the forcemeat balls, and the yolks of eggs. Season all rather highly with cayenne pepper, salt, and a teacupful of white wine. Simmer the soup for two hours and seive veiy hot.
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https://paperspast.natlib.govt.nz/newspapers/OW19000905.2.198.8
Bibliographic details
Otago Witness, Issue 2425, 5 September 1900, Page 61
Word Count
179MOCK TURTLE SOUP. Otago Witness, Issue 2425, 5 September 1900, Page 61
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