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.

Jill

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.
>
> Jill
>
--Bryan

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

On Sunday, April 25, 2021 at 12:07:24 AM UTC-4, 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.

Turtle soup is pretty out of date, isn't it?

On 4/25/2021 7:32 AM, bruce bowser wrote:
> On Sunday, April 25, 2021 at 12:07:24 AM UTC-4, 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.
>
> Turtle soup is pretty out of date, isn't it?
>

The turtles sure hope so.

Taxed and Spent wrote:
> bruce bowser wrote:
>> Turtle soup is pretty out of date, isn't it?
>>
>
> The turtles sure hope so.

https://www.hostpic.org/images/2006201649300094.jpg

On Sunday, April 25, 2021 at 9:32:57 AM UTC-5, bruce bowser wrote:
>
> On Sunday, April 25, 2021 at 12:07:24 AM UTC-4, wrote:
>
*SNIP*
>
> > 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.
> >
> Turtle soup is pretty out of date, isn't it?
>
I was watching "Kitchen Queens" on PBS a few weeks ago and one of the
chefs they highlighted prepared turtle soup. Evidently, it's no an out of date
dish.

On 4/25/2021 4:07 PM, wrote:
> On Sunday, April 25, 2021 at 9:32:57 AM UTC-5, bruce bowser wrote:
>>
>> On Sunday, April 25, 2021 at 12:07:24 AM UTC-4, wrote:
>>
> *SNIP*
>>
>>> 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.
>>>
>> Turtle soup is pretty out of date, isn't it?
>>
> I was watching "Kitchen Queens" on PBS a few weeks ago and one of the
> chefs they highlighted prepared turtle soup. Evidently, it's no an out of date
> dish.
>
I don't actually care whether or not a dish is considered out of date.

I had turtle soup at Owen Brennan's Restaurant in Memphis. The original
Brennan's is in New Orleans. I had the soup for lunch about 25 years
ago - yes, 25 years, so what? It was delicious!

IMHO, good tasting food doesn't go out of style. If I could find turtle
meat at the grocery store I'd gladly make a pot of turtle soup.

Recipe:

https://www.brennansneworleans.com/recipes/turtle-soup/

Jill

jmcquown 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.

Snap! I never knew you had it either! That must make us
soulmates......................wanna ****?

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

Dr. Bruce wrote:
> jmcquown 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.
>
> Snap! I never knew you had it either! That must make us
> soulmates......................wanna ****?
>
No one wants your diseased old peter - even charred on the grill.

On Mon, 26 Apr 2021 13:08:21 -0600, teel > wrote:

>Dr. Bruce wrote:
>> jmcquown 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.
>>
>> Snap! I never knew you had it either! That must make us
>> soulmates......................wanna ****?
>>
>No one wants your diseased old peter - even charred on the grill.

Popeye the prevert might?

Jim Lahey wrote:
> On Mon, 26 Apr 2021 13:08:21 -0600, teel > wrote:
>
>> Dr. Bruce wrote:
>>> jmcquown 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.
>>>
>>> Snap! I never knew you had it either! That must make us
>>> soulmates......................wanna ****?
>>>
>> No one wants your diseased old peter - even charred on the grill.
>
> Popeye the prevert might?
>

Popeye will gobble up *any* sex organ from any species. Hell, he
****ed his aunt and his mother-in-law. He'd **** a snake if
somebody would hold it's head.

On Monday, April 26, 2021 at 6:52:58 PM UTC-5, Hank Rogers wrote:
> Jim Lahey wrote:
> > On Mon, 26 Apr 2021 13:08:21 -0600, teel > wrote:
> >
> >> Dr. Bruce wrote:
> >>> jmcquown 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.
> >>>
> >>> Snap! I never knew you had it either! That must make us
> >>> soulmates......................wanna ****?
> >>>
> >> No one wants your diseased old peter - even charred on the grill.
> >
> > Popeye the prevert might?
> >
> Popeye will gobble up *any* sex organ from any species. Hell, he
> ****ed his aunt and his mother-in-law. He'd **** a snake if
> somebody would hold it's head.
>
Hey, it takes determination and a serious erection to penetrate the
cloaca of a wriggly reptile, even with the assistance of a head holder.
Yeah, canned spinach *tastes disgusting*, but I'd like to see *you*
**** a snake. That "I'd like to see" is figurative, of course. On second
thought, that'd be hilarious. It'd probably go viral, and Bruce would be
crying, "reptile abuse."
>
--Bryan