DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700

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Page 88a

88
Mock Turtle
Take a Calves Head & scald of all the Hair as you would of a Pig when clean cut the Head part into pieces with as little of the Meat as possible, put in the eyes & Kernels put in chopped oysters & the Brains. then have ready a quart or three pint of good gravy with a pint of Maderia Wine & as much Cayenne pepper as will lay on a sixpence & a large onion chopped very small the peel of half a large Lemon shread very fine & the juice of a whole one a little salt & some sweet Herbs chopped very fine. stew it altogether till the meat is tender which will be in an hour & a half. then have ready a Turtles Back shell lined with a paste of flour & water which must be put in an oven to harden, if you have no shell put in a soup Dish. There must be Forced meat Balls & hard Eggs
You must remember not to parboil the Head only to scald off the hair & to save the liquor that comes from it when it is cut up & add to the gravy as it makes it more glutinous.

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88 Mock Turtle Take a Calves Head & scald of all the Hair as you would of a Pig when clean cut the Head part into pieces with as little of the Meat as possible, put in the eyes & Kernels put in chopped oysters & the Brains. then have ready a quart or three pint of good gravy with a pint of Maderia Wine & as much Cayenne pepper as will lay on a sixpence & a large onion chopped very small the peel of half a large Lemon shread very fine & the juice of a whole one a little salt & some sweet Herbs chopped very fine. stew it altogether till the meat is tender which will be in an hour & a half. then have ready a Turtles Back shell lined with a paste of flour & water which must be put in an oven to harden, if you have no shell put in a soup Dish. There must be Forced meat Balls & hard Eggs You must remember not to parboil the Head only to scald off the hair & to save the liquor that comes from it when it is cut up & add to the gravy as it makes it more glutinous.