1½ kg of dear veal
2 to 4 pcs. Osso Buco of veal shank
1 **calf tongue app. 800 g
3 to 4 liters of water, meat must be covered with water
1 small celery
1 large parsley root
1 large parsnip
4 cloves garlic
1 red hot chili peppers
The soup season with salt
For the sauce
90 g butter
90 g flour
1 small can tomato paste (100 g)
1½ to 2 liters of soup
1 tsp. The four spices made of:
5 parts white pepper, 2 parts nutmeg, 1 part ginger and 1 part carnation
The sauce season with 2 tbsp. Oestersauce and 2 tbsp. Fish sauce
Blue Dragon and a little salt if necessary
1 tbsp. mild paprika
1 to 2 dl of dry sherry or dry Madeira
Sauce stained with gravy browning
Boiled white *fish balls from can
Hard boiled eggs or smiling eggs
Puff pastry or Rustic Baguette
Ingredients for Mini Fish Cakes:
600 g fish fillet, skinned and chopped fine of:
cod, pollock, sole, white fish or mixed fish
1 tsp. salt
1 pinch white pepper
1 to 2 tbsp. wheat flour
1 to 2 whole eggs
1 dl whipping cream
1 tbsp. butter / olive oil for frying
Ingredients for Mini Meatballs:
500 g minced veal and pork
1 small grated onion
2 cloves grated garlic
1 tsp. thyme
1 whole egg
1½ tbsp. wheat flour
1 small glass of Sherry / Madeira
½ tsp. The four spices
1 tbsp. butter / olive oil for frying
I am an angler in Scandinavia
Recipe No. 56
|Note: Original mock turtle soup is made with Madeira. I recommend buying Mini Fish Cakes to 20,00 DKK for 200 g and Mini Meatballs to 27,00 DKK for 450 g at Rema 1000. The meatballs taste excellent when they have spent the night in the good sauce and than you also save a lot of time cooking. But still, the dish has to be made at least the day before so that all the meat is permeated with the lovely taste in the sauce.|
Procedure without liability: I remember this meal from my childhood, where we used a calf's head, as well as several other pieces of meat, which I can not really recall. We were three families who went to the local slaughterhouse and bought meat, and at the greenery store we got the vegetables. Everything was cooked in the old disused wash copper boiler, which previously served as cooking vessel for laundry. It is now a "thing of the past", so here comes the new version without the risk of BSE (Bovine Spongiform Encephalopathy) also known as mad cow disease.
You start the day before eating the dish. Place the meat in a large pot with 3 to 4 liters of water, the meat should be covered with water, preferably a little more because something evaporates along the way. Bring the water to a boil and froth well when boiling. Season with salt and cook while you clean all herbs and chop them into cubes. Add the herbs - bring to a boil - and cook under low heat for another 2 to 3 hours. When the meat is tender it is taken up and the veal is put under pressure until the next day. The soup is sieved and some of the herbs (carrot, celery, parsley root, parsnip) are blended and can be added to the soup at will. The soup is stored for the next day.
The next day, start by boiling the soup for half an hour without a lid so that the soup becomes concentrated. The veal, which has been under pressure overnight, is cut out into bite-sized cubes. The tongue is peeled and fat and tendons are removed before the meat are cut into bite-sized cubes - maybe you should peel the tongue when it has cooled and you can touch it without burning your fingers. Osso Buco the pieces of meat are peeled off the bone, fat and tendons are removed before the meat are cut into bite-sized cubes.
Make this sauce and bring the meat in: Make butter and flour into a dumpling bowl in a suitable large saucepan. Then pour in small quantities up to 1½ liters of the soup, which has been cooked and skimmed for fat. Remember to whip well so that lumps do not form in the sauce. Find a suitable texture and seasoning with tomato puree, Oyster sauce, Fish sauce, salt, the four spices and Sherry / Madeira. Color the sauce with food coloring. Add Mini Fish Cakes and Mini Meatballs gently warm it all through. The fishballs from the can are heated separately in a 220 degree hot oven for approx. 10 minutes. They are laid on top of the dish along with half eggs.
Mini Fish Cakes: Mix salt with minced fish and whisk the dough for a few minutes. Whisk the mixture well and add flour, spices and eggs one at a time. Gradually add cream until an appropriate consistency. If the mixture solidifies, put the bowl in hot water and whisk until smooth again. Check your spices and season to taste. Let the mixture stand 1 hour in the refrigerator. Form fishcake into small round balls with 2 spoons dipped in warm water. Fry them on the pan in butter and olive oil.
Mini Meatballs: Come minced veal / pork in a bowl and grate onion and garlic. Add eggs, wheat flour, salt and spices. Heat a pan with butter and olive oil and form small meatballs in your hand with a desert spoon. Fry them on medium heat on both sides until golden brown.
The dish can be frozen without fish balls. I like to make a large portion in early December and divide it into two, since we are not 8 persons for the New Year.
The four spices: Made of 5 parts white pepper, 2 parts nutmeg, 1 part ginger and 1 part cloves. All crushed spices.
Serving: Serve in hot deep plates and serve with puff pastry or Rustic Baguette.
Garnish: A small glass of Sherry/Madeira poured over.
Drink: Continue with the same Sherry/Madeira and a mineral water. Or a dry Champagne for New Year.
Hint: *Warm the fish balls for themselves and get them over the dish before serving. **Boil the calf tongue by itself in 2 liters of salted water for approx. 1½ to 2 hours added some sugar, peppercorns, bay leaves and a sprinkle of fresh thyme. You can also make a good dish "Calf tongue in Madeira" with half the tongue and the rest for the mock turtle.
Alternative: Baked cod with mustard sauce.