On 4/25/2021 6:21 AM, Bryan Simmons wrote:
> On Saturday, April 24, 2021 at 11:07:24 PM UTC-5, wrote:
>> Maybe this belonged to my mother. Maybe I picked it up years ago at a
>> old cookbook sale and forgot. I honestly don't recall.
>>
>> It's called Early American Cookery. Published in 1996. "The Good
>> Housekeeper 1841" by Sarah Josepha Hale.
>>
>> I just happened to turn to a page about making 'Mock Turtle Soup.' It
>> says "Scald and clean thoroughly a calf's head with the skin on; boil it
>> gently one hour in four quarts of water, skimming it well. Take out the
>> head and when almost cost cut the meat off and divide it into bits about
>> an inch square. Slice and fry of a light brown in butter, two pounds of
>> the leg of beef and two of veal, with five onions cut small and two
>> ounces of green sage. Add these to the liquor in which the head was
>> boiled, also the bones of the head and trimmings, two whole onions, a
>> haldful of parsley, one teaspoonful of ground allspice and two of black
>> pepper, salt to your taste and the rind of one lemon. Let it simmer and
>> stew gently for five hours..." etc. etc.
>>
>> I'm thinking, wouldn't it just be easier to catch a turtle or two and
>> make actual turtle soup? BTW, turtle soup is delicious.
>>
> It probably would be easier, but you have to do *something* with the
> calf's head.
>>
>>
> --Bryan
>
Oh, use it to make stock for sure.

Jill