Iuscellum falsae testudinis

Iuscellum falsae testudinis (Anglice mock turtle et mock turtle soup; Theodisce Mockturtle) est ferculum artis culinariae Britannicae et Hannoverianae e capite vitulino confectum ut pretiosum iuscellum Cheloniae mydae verum imitetur.

Iam a saeculo XVIII exeunte tabernae pistoriae Londinienses iuscellum falsae testudinis emptoribus offerebant ut cum pane sorberetur,The cold mock turtle soups ... which London pastry-cooks keep in their shops, ready for immediate use: Hester Lynch Piozzi, Observations and reflections made in the course of a journey through France, Italy, and Germany . quod Gulielmus Makepeace Thackeray mythistoricus locutione grandiloqua the fragrant potage that mocks the turtle's flavor nuncupavit ("potagium fragrans quod sapori testudinis illudit").The savory odors of the Cook Shops tempted the over hungry citizen to the bun of Bath, or to the fragrant potage that mocks the turtle's flavor – the turtle! O dapibus supremi grata testudo Jovis! I am an Alderman when I think of thee! Well: it was noon in Chepe [i.e. Cheapside, vicus mercatorius Londiniensis]: W. M. Thackeray, "Novels by Eminent Hands" in Burlesques vol. 1 p. 3 editionis 1887. De citatione Horatiana cf. Michael Gilleland, "Turtles" E nominis ambiguitate Ludovicus Carroll in opere phantastico Alice's Adventures in Wonderland creaturam quandam mock turtle ("falsam testudinem") finxit: quam pictor Ioannes Tenniel, praecepto culinario ductus, capite pedibusque et cauda vituli ornavit."Have you seen the Mock Turtle yet?" "No," said Alice. "I don't even know what a Mock Turtle is." "It's the thing Mock Turtle Soup is made from": Lewis Carroll, Alice's Adventures in Wonderland (1865), 137.

 Notae 

 Bibliographia 
 Eruditio

 "Mock turtle, Mock turtle soup" in 


 Praecepta
 1758 : Martha Bradley, The British housewife (Londinii [1758]) vol. 2 pp. 449–50 ("calf's head pie: I have heard many who were very well acquainted with the taste of turtle say, it was a turtle pie. The reason of this is, partly that the flesh of a calf’s head is really like turtle, and partly because the Madeira wine and cayan-pepper give it the same flavour that a turtle gets in the dressing, these being the two principal ingredients")
 1758 : 
 1783 : John Farley, The London Art of Cookery (Londinii) 2a ed. (1784) pp. 144-145 ("Mock-turtle soup")
 1796 : Amelia Simmons, American Cookery ("To dress a calve's head, turtle fashion") (fide  p. 88)
 1817 : William Kitchiner, Apicius Redivivus, or The Cook's Oracle (Londinii: Bagster) no. 251 ("Mock turtle")
 1826 : Margaret Dods (i.e. Christiana Isobel Johnstone), The Cook and Housewife's Manual (Edinburgi) pp. 83-85, 225-226 ("Mock turtle soup, Mock turtle or calf's head")
 1909 : Eleanor L. Jenkinson, The Ocklye Cookery Book: a book of recipes by a lady and her cook (Crowborough: H. Wilkins, 1909)pp. 9-10 ("Mock turtle soup")

Categoria:Ars coquinaria Britannica
Categoria:Ars coquinaria Germanica
Categoria:Fercula bubula
Categoria:Sorbitiones