Mock Turtle II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of knuckle of veal, cow heel, onion, herbs, sherry and spices with forcemeat balls that's intended to be a replica of turtle soup, without the turtle. The full recipe is presented here and I hope you enjoy this classic British version of: Mock Turtle I.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
(More Economical.)
173. INGREDIENTS.—A knuckle of veal weighing 5 or 6 lbs., 2 cow-heels, 2 large onions stuck with cloves, 1 bunch of sweet herbs, 3 blades of mace, salt to taste, 12 peppercorns, 1 glass of sherry, 24 force-meat balls, a little lemon-juice, 4 quarts of water.
Mode.—Put all the ingredients, except the force-meat balls and lemon-juice, in an earthen jar, and stew for 6 hours. Do not open it till cold. When wanted for use, skim off all the fat, and strain carefully; place it on the fire, cut up the meat into inch-and-a-half squares, put it, with the force-meat balls and lemon-juice, into the soup, and serve. It can be flavoured with a tablespoonful of anchovy, or Harvey's sauce.
Time.—6 hours. Average cost,1s. 4d. per quart.
Seasonable in winter.
Sufficient for 10 persons.
Modern Redaction
Ingredients:
1 knuckle of veal (about 2.5kg)
2 cow heels
2 large onions, peeled and stuck with cloves
1 bunch of sweet herbs
3 blades of mace
sea salt, to taste
12 black peppercorns
200ml sherry
24 forcemeat balls (or meatballs)
2 tbsp lemon juice
4l water
fresh parsley, finely chopped, to garnish
Method:
Combine all the ingredients (except the meatballs and lemon juice) in a flame-proof casserole with a tight-fitting lid. Bring to a simmer and cook gently for 6 hours then take off the heat and set aside to cool completely (do not open the lid during this time).
When cold, skim off the fat from the surface of the stock then pour the liquid into a stockpot. Strip the meat from the bones and cut into small pieces. Add to the stock along with the meatballs and lemon juice. Bring to a boil and cook for about 5 minutes, or until the meatballs are done through.
