Schmidt's recipe for Mock Turtle Soup--handed down to me by
my grandmother,
Mary Louise Gertrude Christy (nee Schmidt):
MOCK TURTLE SOUP (the Cincinnati German way): yield:
3 quarts from my g-grandmother, Anna Eliza Wachtendorf Schmidt,
1861-
1944.
1 lb. lean ground beef
2 qts. water
2 tsp Worcestershire sauce
2 tsp beef stock concentrate *
* 2-3 beef bouillion cubes may be substituted
2 tsp salt
Generous grinding of black peppercorns
2 hard cooked eggs
Dry sherry to taste (optional)
1 Tblesp vinegar
Tied in a cheesecloth bag or stuffed in a tea ball:
-10 whole cloves
-10 whole allspice
-1 bay leaf
8 paper-thin lemon slices
1 large onion, finely-chopped
14 oz. bottle catsup (= abt. 1.25 cups)
10.5 oz can beef gravy
Approx. 3/4 cup skillet-browned flour
Note: skillet-browned flour doesn't clump together like white
un-browned
flour, but take care not to burn the flour since this will give
the soup
a bad taste. Simply stir the flour in a hot skillet until
golden-brown).
1 Tblesp brown sugar
1. Saute beef in dutch oven or kettle
over medium heat.
2. Pour off excess fat.
3. Add chopped onion and stir for several
minutes.
4. Add catsup, 1.5 qts water, beef gravy,
Worcestershire sauce, and bring to a boil.
5. Reduce heat and simmer
gently.
6. In a separate bowl or cup, add 3/4
cups browned flour to the remaining 1/2 qt. water and stir until no
lumps
remain.
7. Slowly add the flour/water mixture
to the soup, stirring until soup thickens.
8. Add beef concentrate, lemon slices,
salt, pepper, brown sugar, and vinegar.
9. Place spice bag (or tea ball) in the
soup and simmer 1.5 -2 hours.
10. After the soup has finished cooking, add the
crumbled hard boiled eggs and stir in gently.
IF the receipe is made ahead and frozen, DO NOT ADD THE EGGS
until the soup is thawed and re-heated.
Yield: 3 quarts.
Bon appetit!
Mary Louise Cervantes
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