Thick Mock-turtle Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of veal breast, herbs and vegetables thickened with brown thickening and finished with Madeira wine and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Thick Mock-turtle Soup.
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This is a classic recipe for a Victorian version of Thick Mock-turtle Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 140A.—MOCK-TURTLE
Prepare this in the first instance in the same manner as directed in the foregoing recipe for mock-turtle clear; and, when the heat is done, and placed in press, and the stock has been passed or strained into another stewpan, add about a pound and a quarter of thickening, No. 9, and stir it over the fire until the sauce boils; remove it to the side to remain gently simmering, in order to enable it to throw up all grease, &c., which remove, and then add half a pint of madeira or sherry, the juice of half a lemon, and a pinch of cayenne; put the pieces of the calf's head (cut into small squares) into a soup-pot, strain the sauce to these, and having allowed the soup to boil gently until the meat is done, skim it, and then add the small quenelles, as in the former case.
Modern Redaction
The original version calls for a calf's head, the flesh of which is cut into inch square pieces to mimic turtle meat. But you can use a boned breast of veal cut into similar sized pieces to achieve an equivalent effect.
Place the breast of veal in a large stockpot with the knuckles of veal, ham, carrots, onions (stick one of them with the cloves), celery, herbs, spring onions and mace. Add 1l of stock, bring to a boil and continue cooking until the liquid has reduced to a glaze (be careful not to burn the ingredients during this time).
Now add the remaining stock and bring back to a boil. Carefully skim the surface then reduce the heat to a very gentle boil and continue cooking for about 2 1/2 hours, or until all the meat is tender. Remove the breast of veal at this point then chill in a large bowl of cold water, drain, place between two large plates and set aside to cool completely.
Strain the stock from the pan through a sieve into a clean pan. Stir in the thickening, bring to a boil then reduce to a simmer and cook for 20 minutes, so that all the grease comes to the surface. Skim off the grease then add the Madeira or sherry along with the lemon juice and cayenne. Cut the breast of veal into squares about 2cm per side then strain over the stock through a fine-meshed sieve.
Bring to a gentle boil and continue cooking until the meat is heated through. Pour into a warmed soup tureen, add the forcemeat quenelles then serve.
