Another Mock Turtle

A historical recipe from New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807).

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A historical recipe

New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807). Project Gutenberg eBook #69519.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

Put into a pan a knuckle of veal, two fine cowheels, two onions, a few cloves, peppers, Jamaica peppers, mace, and sweet herbs: cover with water, and then, tying a thick paper over the pan, set it in an oven for three hours.
When cold, take off the fat very nicely: cut the meat and feet into bits an inch and half square: remove the bones and coarser parts;
then put the other on to warm, with walnut and mushroom catsup, a large spoonful of each, half a pint of sherry or Madeira wine, a little mushroom powder, and the jelly of the meat.
When hot, if it want any more seasoning, add it, and serve with hard eggs, forcemeat balls, a juice of lemon, and a spoonful of soy.
This is a very easy process, and the dish is excellent.

Plating

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Cookware for this recipe

Chef's knife