Mock Turtle Soup

1 calf's head

2 cups brown stock

6 cloves

1/4 cup butter 1/2 teaspoon peppercorns

1/2 cup flour 6 allspice berries

1 cup stewed and strained tomatoes

2 sprigs thyme

1/3 cup sliced onion

Juice 1/2 lemon 1/3 cup carrot, cut in dice

Madeira wine

Clean and wash calf's head; soak one hour in cold water to cover. Cook until tender in three quarts boiling salted water (to which seasoning and vegetables have been added). Remove head;

boil stock until reduced to one quart. Strain and cool. Melt and brown butter, add flour, and stir until well browned; then pour on slowly brown stock. Add head-stock, tomato, one cup face-meat cut in dice, and lemon juice. Simmer five minutes; add Royal custard cut in dice, and

Egg Balls, or Force-meat Balls. Add Madeira wine, and salt and pepper to taste.

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