MOCK TURTLE, IMITATION
Take an onion, carrot, small head of celery, and some turnip, and boil them till they are tender in some stock. The water in which some rice has been boiled is very well suited for the purpose. Add also to every quart a brimming tablespoonful of mixed savory herbs. Rub the whole through a wire sieve, thicken it with brown roux till it is as thick as cream; add a few drops of Parisian essence -- (sold in bottles by all grocers) -- to give it a dark color. Add a wineglassful of sherry or Madeira, or, if the use of wine be objected to, the juice of a hard lemon. Flavor the soup with a little cayenne pepper, and serve some egg forcemeat balls in it, about the size of small marbles.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
