Classic Cook Books
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page 46
MOCK-TURTLE SOUP (No. 1)
4 pounds lean beef,
1/2 gallon cold water.
Boil till tender and remove the meat and chop fine. Put back in liquor and add:
2 onions,
6 cloves,
Salt and pepper to taste,
1 tablespoon celery seed,
1 tablespoon butter and 1/2 flour.
Thicken with flour and butter rubbed together. Pour in tureen and add 1 cup of
good catsup and serve at once.
MOCK-TURTLE SOUP (No. 2)
Miss Elise White
1 calf's head,
2 bunches of celery,
Yolks of 6 eggs,
1 lemon,
1 cup walnut catsup,
1 teaspoon cloves,
1 onion chopped fine,
Salt and pepper to taste.
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Classic Cook Books
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