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English cookbook, 1860
Page 61
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Mocked Turtle soup two Neets feet one Calf's foot cut them into slices have ready 3 pints of good beef gravy add half pint of white wine a tea spoonful of Cayenne 2 large onions or [stayas?] oysters with their liquor the peel of half a lemon with sweet herbs all cut fine a little salt cover it down close and let it stew gently 2 or 3 hours just before you serve it up squeeze the juice of a lemon into the gravy add on Anchovy and a little nutmeg put in your hard eggs and forced meat balls with a few slices of calf's head which of same [healbeer?] previously boiled be careful to take the fat off the soup
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Mocked Turtle soup two Neets feet one Calf's foot cut them into slices have ready 3 pints of good beef gravy add half pint of white wine a tea spoonful of Cayenne 2 large onions or [stayas?] oysters with their liquor the peel of half a lemon with sweet herbs all cut fine a little salt cover it down close and let it stew gently 2 or 3 hours just before you serve it up squeeze the juice of a lemon into the gravy add on Anchovy and a little nutmeg put in your hard eggs and forced meat balls with a few slices of calf's head which of same [healbeer?] previously boiled be careful to take the fat off the soup
Szathmary Culinary Manuscripts and Cookbooks
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