DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | John and Henry Locke cookery archive, item 1, 1852

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John and Henry Locke cookery archive, item 1, 1852

Page 30

flavour with herbs add some rubbings with plenty of ham in it, as plenty of ham must be used in soups.
the Bottom shell is called callifree the top is called callifrash, and the Head is called the emperor.
_____
Mock Turtle Soup
Clean a Calfs Head with the skin on boil it in water or Stock until tender take out the bones and put it to cool - take sufficient stock thicken it in, at the same time adding white pepper mace and a little cloves. when it boils take off the scum, rub it through a seive put it back in the pot with some rubbings. mushroom ketchup. anchovy essence. and india soy.  let it boil take off the scum.  put in as many egg and forcemeat balls as it will require with the Head cut up in small pieces.  Steep a handfull of basil with a few Shalots in sherry wine pour it in. take off the scum. let it stand for the fat to rise. take off the fat and add sherry wine

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flavour with herbs add some rubbings with plenty of ham in it, as plenty of ham must be used in soups. the Bottom shell is called callifree the top is called callifrash, and the Head is called the emperor. _____ Mock Turtle Soup Clean a Calfs Head with the skin on boil it in water or Stock until tender take out the bones and put it to cool - take sufficient stock thicken it in, at the same time adding white pepper mace and a little cloves. when it boils take off the scum, rub it through a seive put it back in the pot with some rubbings. mushroom ketchup. anchovy essence. and india soy. let it boil take off the scum. put in as many egg and forcemeat balls as it will require with the Head cut up in small pieces. Steep a handfull of basil with a few Shalots in sherry wine pour it in. take off the scum. let it stand for the fat to rise. take off the fat and add sherry wine