A Nice Mock Menu.

As you know, one of my favourite themes is that of Mock Food – the art of making one food look (and hopefully taste like) something entirely different, and perhaps, or perhaps not, to deliberately deceive your guest in the process.

Today I have prepared for you a complete menu of mock foods, with recipes from several sources. I hope you enjoy.

It would seem most appropriate to start with Mock-Mock Turtle Soup (the double ‘mock’ is not a typo!), but I have given this recipe previously (here,) so rather than commit the sin of repetition, how about the double deceit of a light, vegetarian ‘mutton’ broth?

Mock Mutton Broth, without Meat, in Five Minutes.

Boil a few leaves of Parsley with two teaspoonsful of Mushroom Catsup, in three quarters of a pint of very thin Gruel (No.572), season with a little salt.

Obs. - This is improved by a few drops of Shallot Wine (No. 402,) and the same of Essence of Sweet Herbs (No. 419.) See also Portable Soup (no. 252.)

The Cook’s Oracle (1817) by William Kitchiner.

As our fish course, how about sturgeon, medieval-style? The real thing is too protected and anyway, is probably still legally a Royal Fish in the UK, so instead you can make it with veal.

To Make Sturgyn

Take the houghys of vele and caluys fete and sethe hem in hony. And whan thous hast soden hem all to poudre, take the bonys oute. In case that the flesshe be longe, take it a stroke or ii and put it in a fayre cannevasse and press it welle. Than take it and lese it fayne in thynnee leches and not to brode. Take onyons, vynegre, and percelly and ley theron, and so serue it forthe.

Cury on Inglysch.

For our main course, let us have a mockery of a dish hardly anyone makes anymore – sweetbreads.

Mock Sweetbreads (Cheshire)

Take three-quarters of a pound of veal, pass it through a mincer two or three times till it is practically a pulp: add a little suet or bacon very finely shredded or minced, the yolks of two eggs to bind, and a few fine breadcrumbs to give it consistency. Season with a little mace, pepper, and salt: add a little cream or milk to moisten. Make up into the shape of sweetbreads, and brown in good (but not fierce) oven. Serve with gravy.

Pot-luck , or, The British home cookery book; over a thousand recipes

from old family ms. books. (1915)

For dessert, it is hard to go past Mock Apple Pie, but if your tastes go to a cooler sweet, here is an interesting idea (although I am not sure about eating isinglass?)

Mock Ice (Middlesex)

You can make a sort of mock ice, by mixing half a pint of water, in which rather more than a quarter of an ounce of isinglass has been boiled, with a pint of cream and a sufficient quantity of sugar, and the juice of any fruit ; the mixture must be made before the solution of isinglass is quite cold. If you have any ice at hand, this mixture can be set in a mould in some vessel, and surrounded with ice; or if there be none, put it in the coldest situation possible.

The solid appearance given to the mixture, when cold, by the isinglass, causes this to be a pretty good imitation of an ice, if it can be made quite cold.

Pot-luck , or, The British home cookery book; over a thousand recipes

from old family ms. books. (1915)

And finally, a small savoury dish to finish the meal in the traditional Old English manner.

Mock Crab Toast (Derbyshire)

Pound two ounces of cheese with a dessertspoonful of anchovy sauce, the same of made mustard, the same of vinegar, a pinch of Nepaul pepper, and a little salt, the yolk of an egg, and a tablespoonful of butter. Mix thoroughly in a basin and then spread on buttered toast; put it in the oven and bake for about ten minutes. Serve piping hot.

Pot-luck , or, The British home cookery book; over a thousand recipes

from old family ms. books. (1915)