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Mock Turtle Soup
The following recipe was
transcribed ver batim from
The Home Comfort Range Cook Book
Circa 1900
| Boil half a calf's head with the skin on until soft; cut the meat into
small pieces; also the tongue; prepare from the yolks of two hard-boiled eggs
round balls the size of marbles, and chop up the whites; take of soup stock two
quarts; then fry in one ounce of butter a medium-sized onion and add one ounce
of flour and brown the same; then add the stock, a teaspoon of Worcestershire
sauce, pepper and salt, the juice of one lemon, and let simmer for ten minutes.
Pour over the meat and imitation turtle eggs and serve hot, adding the chopped
whites of the eggs. |
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