Transcribe
Translate
English cookbook, ca. 1850-1870
Page 53
More information
digital collection
archival collection guide
transcription tips
53 Mock Turtle Soup 4 Cow hocks cut in pieces, to be stewed in five pints of water with 6 anchovies and a little Salt, cayenne pepper, cloves, lemon peel finely shred, the green part of 3 leeks, some parsley and lemon thyme. Stew these softly for 2 hours after they begin to boil, then put a pound of lean veal cut into Small pieces and fried of a light brown to the above, add the juice of a large lemon and white wine to your taste. Stew it for two or three hours more and send to table with forcemeat balls and the yolks of eggs boiled hard
Saving...
prev
next
53 Mock Turtle Soup 4 Cow hocks cut in pieces, to be stewed in five pints of water with 6 anchovies and a little Salt, cayenne pepper, cloves, lemon peel finely shred, the green part of 3 leeks, some parsley and lemon thyme. Stew these softly for 2 hours after they begin to boil, then put a pound of lean veal cut into Small pieces and fried of a light brown to the above, add the juice of a large lemon and white wine to your taste. Stew it for two or three hours more and send to table with forcemeat balls and the yolks of eggs boiled hard
Szathmary Culinary Manuscripts and Cookbooks
sidebar
