The Art of Cookery Made Easy and Refined

by John Mollard

N. B. It may be served up with celery or rice in it.

Mock Turtle of Calf's Head.

Take a scalp cleaned by the butcher, scald it for twenty minutes, then wash it clean, cut it into pieces two inches square, add a gallon of veal stock, and boil them till nearly done. Have ready some pieces of veal cut in form of dice, but four times larger, seasoned with herbs, spices, and onions, the same as real turtle; and strain to it the liquor the scalp is boiled in. Let the meat simmer till almost done; pick it, and add to it the scalp with forcemeat and egg balls; then thicken the liquor as for real turtle, and when it boils skim it clean, put it to the meats, and simmer all together half an hour.

Mutton Broth.

Take a neck of mutton cut into pieces, preserving a handsome piece to be served up in the tureen. Put all in a stewpot with three quarts of cold beef stock, or water with a little oatmeal mixed in it, some turnips, onions, leeks, celery cut in pieces, and a small bunch of thyme and parsley. When it boils skim it clean, and take the piece of mutton out when nearly done, and let the other boil till tender; then have ready turnips cut in form of dice, some leeks, celery, half a cabbage, and parsley, all cut small, and some marigolds; wash them, strain the liquor of the meat, skim it free from fat, add it to the ingredients, with the piece of mutton, and a little pearl barley if approved; season with salt, simmer all together till done, and serve it up with toasted bread on a plate.

Real Turtle.

Hang the turtle up by the hind fins, and cut off the head overnight; in the morning cut off the fore fins at the joints, and the callipee all round; then take out the entrails, and be careful not to break the gall; after which cut off the hind fins and all the meat from the bones, callipee and callipash; then chop the callipee and callipash into pieces; scald them together, the fins being whole, but take care not to let the scales set. When cleaned, chop the fins into pieces four inches long; wash the pieces of the callipee, callipash, and fins, and put them into a pot with the bones and a sufficient quantity of water to cover; then add a bunch of sweet herbs and whole onions, and skim it when the liquor boils. When the fins are nearly done take them out, together with the remainder of the turtle, when done, picked free from bone. Then strain the liquor and boil it down till reduced to one third part; after which cut the meat into pieces four times larger than dice; put it into a pot, add a mixture of herbs chopped fine, such as knotted marjoram, savory, thyme, parsley, a very little basil, some chopped onions, some beaten spices, as allspice, a few cloves, a little mace, black pepper, salt, some veal stock, and the liquor that was reduced. Boil the meat till three parts done, pick it free from herbs, strain the liquor through a tamis sieve, make a passing of flour and three quarters of a pound of fresh butter, mixing it well over a fire for some time, and then add to it madeira wine, (if a turtle of seventy pounds weight, three pints,) and the liquor of the meat. When it boils, skim it clean, season to the palate with cayenne pepper, lemon juice, and salt, and strain it to the pieces of fins and shell in one pot, and the lean meat into another; and if the turtle produce any real green fat, let it be boiled till done, then strained, cut into pieces, and added to the fins and shell, and then simmer each meat till tender. When it is to be served up, put a little fat at the bottom of the tureens, some lean in the center, and more fat at the top, with egg and force-meat balls, and a few entrails.

N. B. The entrails must be cleaned well, then boiled in water till very tender, and preserved as white as possible, and just before they are strained off add the balls. If a callipash is served up, the shell to be cut down on each side, and chop the pieces for the soup; the remaining part of the back shell to be pasted round with a raised crust, egged, ornamented, and baked, and the soup served in it in the same manner as in the tureens.

Callipee.

Take a quarter of the under part of a turtle of sixty pounds weight, and scald it, and when done, take the shoulder-bone out and fill the cavity with a good high-seasoned forcemeat made with the lean of the turtle; put it into a stewpan, and add a pint of madeira wine, cayenne pepper, salt, lemon juice, a clove of garlick, a little mace, a few cloves and allspice tied in a bag, a bunch of sweet herbs, some whole onions, and three quarts of good beef stock. Stew gently till three parts done; then take the turtle and put it into another stewpan, with some of the entrails boiled and some egg balls; add a little thickening of flour and butter to the liquor, let it boil, and strain it to the turtle, &c. then stew it till tender, and the liquor almost reduced to a glaize. Serve it up in a deep dish, pasted round as a callipash, ornamented and baked.