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English cookbook, 1815
Page 79
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Mock Turtle Take a calf's head and scald off the hair, as from a pigs, then clean it, cut off the horny part in thin slices, with as little of the lean as possible; chop the brains; have ready between a quart and three pints of strong mutton or veal gravy, with a quart of Madeira wine, a Large teaspoonful of cayenne, a Large onion cut very small, half the peel of a Large Lemon, shred as fine as possible, a little salt, the juice of four lemons, and some sweet herbs cut small; stew all these together till the head is very tender, let them stew about an hour and half, then have ready the back shell of a turtle; lined with a paste made of flour and water, which must first be set in the oven to harden, then put in the ingredients and set it into the oven to brown; when that is done, lay the yolks of eggs boiled hard and forcemeat balls round the top - Some parboil the head the day before, take out the bones, and then cut it into slices - Mrs Mason
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Mock Turtle Take a calf's head and scald off the hair, as from a pigs, then clean it, cut off the horny part in thin slices, with as little of the lean as possible; chop the brains; have ready between a quart and three pints of strong mutton or veal gravy, with a quart of Madeira wine, a Large teaspoonful of cayenne, a Large onion cut very small, half the peel of a Large Lemon, shred as fine as possible, a little salt, the juice of four lemons, and some sweet herbs cut small; stew all these together till the head is very tender, let them stew about an hour and half, then have ready the back shell of a turtle; lined with a paste made of flour and water, which must first be set in the oven to harden, then put in the ingredients and set it into the oven to brown; when that is done, lay the yolks of eggs boiled hard and forcemeat balls round the top - Some parboil the head the day before, take out the bones, and then cut it into slices - Mrs Mason
Szathmary Culinary Manuscripts and Cookbooks
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