Mock Turtle

A historical recipe from The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relat, by Montefiore, Judith Cohen, Lady (1846).

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A historical recipe

The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette, by Montefiore, Judith Cohen, Lady (1846). Project Gutenberg eBook #12327.

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

Ingredients 1 ingredient

a pint of white wine

Cook safely

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

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
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

Half boil a well-cleaned calf's head, then cut off all the meat in small square pieces, and break the bones;
return it to the stew-pan, with some good stock made of beef and veal;
dredge in flour, add fried shalot, pepper, parsley, tarragon, a little mushroom ketchup, and a pint of white wine;
simmer gently until the meat is perfectly soft and tender.
Balls of force-meat, and egg-balls, should be put in a short time before serving;
the juice of a lemon is considered an improvement.

Plating

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Cookware for this recipe

Frying pan
Saucepan
Chef's knife