Mock Turtle Soup Recipe
Mock Turtle Soup Recipe with Beef, Stock, Herbs, Mushroom Catsup, Cloves, Onion, Lemon Juice and Butter.
INGREDIENTS
3 pints (1.8 litres) Beef Stock
Left over pieces of Beef
1 Bay Leaf
Sprig of Thyme & Marjoram
1 dessertspoon Mushroom Catsup
2 Cloves
1 dessertspoonful Finely Chopped Parsley
1 Onion
1 oz (25g) Plain Flour, sifted
1 teaspoonful Lemon Juice
1 oz (25g) Butter
Salt & Pepper
METHOD
Put the stock into a saucepan with the thyme, marjoram, parsley, the catsup, the bay leaf and the onion stuck with cloves. Season well with salt & Pepper. Simmer gently for 2 hours.
Meanwhile, melt the butter in a small pan. When it is liquid remove any froth. Stir in gradually the flour, and continue stirring over a gentle heat until it is rich brown. Take the pan off the heat and put in a slice of raw onion, stirring until it has ceased to bubble.
Pour off the liquid into a jar and leave until required. When the broth has simmered sufficiently, strain and return to the saucepan. Mix a little hot broth with the brown thickening and stir it in, and boil gently for 10 minutes, removing any scum. Add the beef pieces cut into neat squares. Simmer for 5 minutes, add the lemon juice and serve hot.
Enough for 4 people.
Based on the Mock Turtle Soup recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).