Reference > Farmer's Cookbook > SOUPS > Mock Turtle Soup
  Mulligatawny Soup Consommé  

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.

  Mulligatawny Soup Consommé  

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