Clear Mock Turtle Soup from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cleanse half a calf’s head well, by leaving it for twenty-four hours in salt and cold water, if possible under a running tap, to let the water escape. Then bone the head, remove the brains and...
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Cooking tools:
- Mixing bowl
Ingredients
- glutinous
- hot water
- lemon juice
- cayenne
- thyme
- bayleaves
- arrowroot
- cold stock
- cold water
- water
- calf’s head
- salt
- marjoram
- basil
- mignonette pepper
- sherry
- mace
- peppercorns
- cloves
- herbs
- parsnip
- turnip
- leeks
- onions
- carrots
- celery
- gravy stock
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