Mock Turtle Soup

Ingredients

• five quarts of water
• six quarts of water
• two quarts more of stock
• five quarts of water early in the morning
• a small piece of ham
• a small piece of butter rubbed in flour
• a large bunch of pot herbs
• a piece of veal
• a piece of lean bacon
• four onions
• three onions
• two ox-tails
• two carrots cut fine
• three turnips
• four potatoes
• 15 but tlo not put in the vegetables till after it has been boiling two hours
• eight onions
• three tea-spoonsful of currie powder
• half young ochras
• three onions chopped fine
• eight tomatoes
• salt
• cloves
• nutmeg
• parsley
• thyme
• mace
• pepper
• cayenne

Directions

1. Clean very well a calf's head, take out the eyes, cut off the nose ; let it soak for ten minutes ; then put it down with five quarts of water, a small piece of ham, four onions, and some salt; let these boil till tender, or till the meat will leave the bones ; then strain it; add cloves, nutmeg, parsley, and thyme ; let it stew slowly for an hour ; add a small piece of butter rubbed in flour, some wine and mushroom catsup. You can then put the meat in or send the soup to table without it, as preferred.

2. CALF'S HEAD SOUP. Prepare as above. Then put down the head and liver in six quarts of water ; let them boil till ten- der ; take them up ; cut the meat in small pieces ; be careful to take out all the bones ; then put the meat into the liquor with three onions, some cloves, mace, and nutmeg, pepper, black and cayenne, and salt; set this on the fire; let it simmer gently an hour : just before taking it up, add a -little butter rubbed in flour, and some wine.

3. OX-TAIL SOUP. Wash and joint two ox-tails ; pour over them in a soup kettle five quarts of water ; when it comes to a boil skim it, and add some salt, three onions, two carrots cut fine, three turnips, four potatoes, a large bunch of pot herbs, some cayenne pepper, and a little rice flour; boil slowly for three hours,

4. FAMILY RECEIPT COOK, 15

5. but tlo not put in the vegetables till after it has been boiling two hours : half an hour before you take it up, add a little celery cut up fine.

6. MULLAGATAWNY SOUP. This soup is always made of the same materials, only varying in quantity. Brown in some butter six or eight onions ; fry some pieces of rabbits and chicken ; lay it upon the onions ; have ready some stock, boiling hot ; let it simmer gently for an hour and a quarter; then strain it through a sieve; add two quarts more of stock, and let it stew; mix with it three tea-spoonsful of currie powder, and two of brown flour with a little cold water ; let it boil slowly for half an hour. If preferred, the juice of a lemon may be strained into it. '

7. OCHRA SOUR Wash well a dozen and a half young ochras; slice them thin, three onions chopped fine ; pour on these five quarts of water early in the morning with pepper and salt; let this stew slowly two hours; then put in a piece of veal and a piece of lean bacon, with seven or eight tomatoes, skinned and sliced; boil it till it is thick ; serve hot to table.

Nutrition, whole recipe (rough)

Counts 17 of 20 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 17 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Pork	100g cooked	242
Potato	1 medium (173g) baked	161
Vegetable	1 tbsp (14g)	120
Butter	1 tbsp (14g)	102
Onion	1 medium (110g)	44
Bacon	1 slice cooked (8g)	43
Turnip	1 medium (122g)	34
Carrot	1 medium (61g)	25
Tomato	1 medium (123g)	22
Nutmeg	1 tsp ground (2.2g)	12
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Cayenne	1 tsp (1.8g)	6
Thyme	1 tsp dried (1.4g)	4
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0
Veal	not in our table	0
Mace	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.