World History Before 1600 The

Development of Early Civilization

Volume I 5th Edition Upshur Test Bank
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Chapter 5 – Disruption and Renewal in West Asia and Europe

Political, Religious, and Social Unrest in Palestine: 63 B.C.E to 73 C.E.

IDENTIFICATION

1. Diaspora

ANS:

2. Essenes

ANS:

3. Josephus

ANS:

4. Masada

ANS:

5. Pharisees

ANS:

6. Qumran

ANS:

7. Sadducees

ANS:
 8. Sanhedrin

ANS:

9. Sicarii

ANS:

10. Talmud

ANS:

11. Zealots

ANS:

MULTIPLE CHOICE

1. Which statement about Judaism or Jewish-Roman relations in the early Roman Empire is false?
a. There were divergences among groups such as the Sadducees and Pharisees.
b. The Zealots and Sicarii urged armed insurrection.
c. The revolt of 66-70 C.E. ended in a treaty favorable to the Jews.
d. The destruction of the temple in Jerusalem permanently embittered Jews against Romans.
e. none of these choices
ANS: C REF: p. 224-225

2. Eleazer was the

a. leader of Roman forces at the siege of Jerusalem.
b. leader of Jewish rebels at Jerusalem.
c. leader of Jewish rebels at Masada.
d. chief historian of the Jewish War.
e. none of these choices
ANS: C REF: p. 224

3. Direct Roman control was first instituted in Palestine by

a. Alexander the Great.
b. Scipio Africanus.
c. Scipio Judaeus.
d. Pompey the Great.
e. Augustus.
ANS: D REF: p. 224
4. Herod's new port city was
a. Caesarea Maritima.
b. Tyre.
c. Sidon.
d. Gaza.
e. Tel Aviv.
ANS: A REF: p. 224

5. Pontius Pilate was a

a. Roman quaestor.
b. Jewish rabbi.
c. Pharisee.
d. Roman prefect.
e. none of these choices
ANS: D REF: p. 224

6. The literal translation of "sicarii" is

a. thirsty ones.
b. dagger-men.
c. archers or bowmen.
d. traitors to Judaism.
e. none of these choices
ANS: B REF: p. 224

7. The scattering of Jews around the eastern Mediterranean in the aftermath of the destruction of
Jerusalem is known as
a. Holocaust.
b. deportation.
c. Diaspora.
d. pogrom.
e. none of these choices
ANS: C REF: p. 224-225

8. Which of the following was not among the requirements that members of the Qumran community had
to abide by?
a. to be just in dealings with others
b. to be truthful
c. to be pious toward God
d. to be baptized
e. none of these choices
ANS: E REF: p. 226

9. The Essene community at Qumran has been intensively compared with

a. Greek pagans.
b. Pythagoreans.
c. early Christians.
d. Zoroastrians.
e. Buddhist monks.
ANS: C REF: p. 226
SHORT ANSWER

1. What effect did the loss of their temple at Jerusalem have on the attitudes and observances of devote
Jews?

ANS:

2. What is the Talmud, and how is it important in the history of Judaism?

ANS:

3. Distinguish briefly between Pharisees and Sadducees.

ANS:

4. Describe how the Dead Sea Scrolls came to be recovered.

ANS:

Early Christianity

IDENTIFICATION

1. Augustine

ANS:

2. The City of God

ANS:

3. codex

ANS:
 4. Constantine

ANS:

5. Edict of Milan

ANS:

6. Edict of Toleration

ANS:

7. Eucharist

ANS:

8. Galerius

ANS:

9. Gospels

ANS:

10. Great Persecution

ANS:

11. Jerome

ANS:

12. Jesus

ANS:
 13. Nicene Creed

ANS:

14. papacy

ANS:

15. Paul of Tarsus

ANS:

16. Vulgate Bible

ANS:

MULTIPLE CHOICE

1. Roman emperors could gain deification by

a. victories in battle.
b. a vote of the senate.
c. decree of the Pontifex Maximus.
d. having epic poems written about their exploits.
e. none of these
ANS: B REF: p. 228

2. Among the more recent religious imports to the early Roman Empire were the cults of
a. Jupiter and Bacchus.
b. Bacchus and Cybele.
c. Cybele and Isis.
d. Isis and Mithras.
e. none of these
ANS: D REF: p. 228

3. Most mystery cults came to Rome from

a. Greece.
b. Macedon.
c. Judaea.
d. West Asia.
e. Africa.
ANS: D REF: p. 228
4. "Man cannot live on bread alone..." According to the Gospel of Matthew, Jesus concludes this thought
by saying
a. "he must also have water."
b. "he must also have wine."
c. "he lives on every word that God utters."
d. "he lives on my body and blood."
e. none of these
ANS: C REF: p. 228

5. The temptation of Jesus during his forty days and nights in the desert is somewhat like the temptation
of
a. Buddha.
b. Zoroaster.
c. Shiva.
d. Zeus.
e. Mithras.
ANS: A REF: p. 228

6. Paul of Tarsus was a

a. Jew.
b. Greek.
c. Roman.
d. Phoenician.
e. Egyptian.
ANS: A REF: p. 229

7. Which of the following statements about Jesus, as he is described in the Gospels, is false?
a. He respected the Jewish scriptures and agreed with the Pharisees on matters of Sabbath
observance, food laws, and ritual purity.
b. He believed the Sadducees had corrupted the Jerusalem Temple for personal gain.
c. He was popular with the masses.
d. Roman and Jewish officials arrested, tried, convicted, and crucified him as an agitator.
e. none of these
ANS: A REF: p. 229

8. The man known as "the Apostle to the Gentiles" was

a. Matthew.
b. Mark.
c. Luke.
d. Augustine.
e. Paul.
ANS: E REF: p. 229

9. The first recorded persecution of Christians took place during the reign of
a. Augustus.
b. Nero.
c. Domitian.
d. Diocletian.
e. Galerius.
ANS: B REF: p. 229
 10. The Emperor Trajan, in his letter to Pliny the Younger regarding policy to be followed in dealing with
Christians, said that
a. they should be hunted down.
b. those who try to deny that they are (or were) Christian should not be acquitted.
c. if they are brought before you and convicted, they should be punished.
d. all of these choices
e. none of these
ANS: C REF: p. 229

11. The most severe persecution of Christians was begun by

a. Nero in 64.
b. Domitian in 81.
c. Decius in 181.
d. Diocletian in 303.
e. Galerius in 311.
ANS: D REF: p. 230

12. By the end of the fourth century, the only legal religions in the Roman Empire were
a. Judaism and Christianity.
b. Christianity and Greco-Roman paganism.
c. Christianity and Mithraism.
d. Zoroastrianism and Christianity.
e. none of these pairs
ANS: A REF: p. 231

13. The "Vulgate Bible" was a translation into

a. Greek made by Augustine.
b. Latin made by Augustine.
c. Greek made by Jerome.
d. Latin made by Jerome.
e. Latin made by Tertullian.
ANS: D REF: p. 232

SHORT ANSWER

1. Describe the appeal of mystery religions during the Roman Empire.

ANS:

2. Summarize the contributions of Paul of Tarsus to the growth of Christianity. Describe both his shaping
of doctrine and his practical work to spread the faith.

ANS:

3. What was the role of Constantine in the "Triumph of Christianity"?

ANS:
Upheaval and Transition in Western Europe

IDENTIFICATION

1. Aachen

ANS:

2. Alfred the Great

ANS:

3. Attila

ANS:

4. Benedict of Nursia

ANS:

5. Burgundy

ANS:

6. Carolingian Renaissance

ANS:

7. Charlemagne

ANS:

8. Clovis

ANS:
 9. Erik the Red

ANS:

10. feudalism

ANS:

11. Franks

ANS:

12. Huns

ANS:

13. Leif Erikson

ANS:

14. Lombards

ANS:

15. Magyars

ANS:

16. Odoacer

ANS:

17. Ostrogoths

ANS:
18. Pepin

ANS:

19. Pope Gregory I

ANS:

20. Pope Leo III

ANS:

21. Vandals

ANS:

22. vassal

ANS:

23. Vikings

ANS:

24. Vinland

ANS:

25. Visigoths

ANS:
MULTIPLE CHOICE

1. Besides nobles, the only fully free persons in the early Germanic states of western Europe were
a. soldiers and artisans.
b. merchants and clergy.
c. serfs and merchants.
d. property owners and serfs.
e. none of these
ANS: B REF: p. 236

2. The movement of these nomad horsemen westward out of the steppes of Asia resulted in increased
pressure on the borders of the Roman Empire. The same people fought with the forces of the Han
Empire.
a. Huns
b. Burgundians
c. Visigoths
d. Ostrogoths
e. none of these choices
ANS: A REF: p. 234

3. Not among the reasons that have been suggested for the decline and fall of the Roman Empire is
a. Christianity.
b. economic collapse.
c. lead poisoning.
d. soil exhaustion.
e. none of these choices
ANS: E REF: p. 235

4. The best explanation for the fall of the Roman Empire in the west is
a. depopulation due to plague.
b. protracted drought.
c. slavery as a disincentive to technological advance.
d. intensified barbarian pressure directed against thinly spread defense forces.
e. none of these choices
ANS: D REF: p. 235

5. Which of the following is NOT true about Germanic rulers in the years following the collapse of the
Western Roman Empire?
a. They incorporated both Christian and Roman elements into their government.
b. They used Latin in royal documents and law codes.
c. They continued to regard their subjects as pagans.
d. They anointed their kings at coronation.
e. They regarded the defense of the faith as a royal duty.
ANS: C REF: p. 238
 6. King Clovis
a. was baptized a Roman Catholic Christian shortly before 500.
b. was an Arian Christian, like most Germanic peoples.
c. lost considerable territories during struggles with the Visigoths and Burgundians.
d. was constantly at odds with the Byzantine emperor.
e. none of these choices
ANS: A REF: p. 238

7. Not among the territories under the control of the Carolingian Empire was that of present-day
a. France.
b. Belgium.
c. Luxembourg.
d. Netherlands.
e. Greece.
ANS: E REF: p. 240

8. In 800, this Pope crowned Charlemagne the Emperor of Rome, thus exalting him above the other
Germanic rulers.
a. Adrian I
b. Leo III
c. Stephen IV
d. Gregory IV
e. Leo IV
ANS: B REF: p. 239

9. Around 500 C.E., the group that was not prominent in western Europe was the
a. Franks.
b. Burgundians.
c. Alemanni.
d. Vikings.
e. Saxons.
ANS: D REF: p. 237

10. Which of the following territories was NOT added to the expanding Frankish Kingdom by
Charlemagne?
a. Bavaria
b. The Duchy of Benevento
c. Venetia
d. Brittany
e. The Spanish March
ANS: B REF: p. 240

11. Not among the problems the Christian faced in western Europe in first few centuries after the fall of
the Roman Empire was
a. reduction of its territory owing to the expansion of Islam.
b. doctrinal and organizational differences between Greek and Latin churches.
c. prevalence of superstition.
d. a clergy too absorbed in education and theological learning.
e. none of these choices
ANS: D REF: p. 240-241
 12. What percentage of surviving Roman literature was passed on to later ages in Carolingian manuscript
form?
a. 10
b. 25
c. 50
d. 75
e. 90
ANS: E REF: p. 243

13. The Magyars were nomadic ancestors of modern

a. Romanians.
b. Moravians.
c. Hungarians.
d. Poles.
e. Yugoslavs.
ANS: C REF: p. 244

14. Not among the areas that the Vikings conquered or made expeditions to was
a. England.
b. France.
c. Russia.
d. Newfoundland.
e. none of these choices
ANS: E REF: p. 244

15. Which of the following statements about early feudalism is false?

a. Vassals were the same as serfs.
b. Vassals were obligated to serves their lords militarily.
c. The same person might be the vassal of a greater lord and the lord of lesser vassals.
d. A vassal was expected to serve in the lord's court of justice and to feed and house the lord
and his traveling companions when required.
e. none of these choices
ANS: A REF: p. 245-247

16. Offensive warfare in the feudal system was dominated by

a. light-armed cavalry.
b. heavy infantry.
c. armed and mounted knights.
d. artillery.
e. none of these choices
ANS: C REF: p. 246

SHORT ANSWER

1. Why did the western but not the eastern half of the Roman Empire fall in the fifth century?

ANS:
 2. Describe briefly the character and operation of early Germanic kingship.

ANS:

3. What were the basic responsibilities of dukes and counts in the Carolingian system of government?

ANS:

4. What was the traditional German custom of dividing property among a deceased father's sons? How
did it complicate the issue of dynastic succession?

ANS:

5. Discuss the role of counts and dukes within the Carolingian state.

ANS:

6. What were the principal features of Benedictine monasticism?

ANS:

7. Describe the cultural and literary activities that justify the term "Carolingian Renaissance."

ANS:

Europe in the Middle Ages

IDENTIFICATION

1. Anselm of Bec

ANS:

2. Black Death

ANS:
 3. chansons de geste

ANS:

4. Cistercians

ANS:

5. Curia

ANS:

6. Dante Alighieri

ANS:

7. Dominicans

ANS:

8. Edward I

ANS:

9. fabliaux

ANS:

10. Francis of Assisi

ANS:

11. Franciscans

ANS:
12. Genoa

ANS:

13. Geoffrey Chaucer

ANS:

14. Gothic style

ANS:

15. guild

ANS:

16. Hansa

ANS:

17. Henry II

ANS:

18. Holy Roman Empire

ANS:

19. King Arthur

ANS:

20. King John

ANS:
21. Magna Carta

ANS:

22. manor

ANS:

23. Parliament

ANS:

24. Peter Abelard

ANS:

25. Philip IV

ANS:

26. Pope Innocent III

ANS:

27. romance

ANS:

28. Romanesque style

ANS:

29. scholasticism

ANS:
 30. Song of Roland

ANS:

31. Third Lateran Council

ANS:

32. Thomas Aquinas

ANS:

33. Venice

ANS:

34. William of Normandy

ANS:

MULTIPLE CHOICE

1. Between 500 and 1300, Europe's population grew from

a. 25 million to 50 million.
b. 25 million to 70 million.
c. 50 million to 125 million.
d. 70 million to 100 million.
e. 75 million to 150 million.
ANS: B REF: p. 247

2. During the fourteenth century in Europe,

a. the climate became colder and rainier.
b. ravaging armies destroyed crops, barns, and mills.
c. bubonic plague ravaged the population.
d. all of these choices
e. none of these choices
ANS: D REF: p. 247
3. Between 1348 and 1354, the population of Europe was reduced by about
a. 5 percent.
b. 10 percent.
c. 25 percent.
d. 33 percent.
e. 66 percent.
ANS: D REF: p. 247

4. Not usually an element in the typical manor village was

a. a wooded area.
b. a stream.
c. pasture land.
d. a church.
e. a hospital.
ANS: E REF: p. 247

5. A problem faced by the peasantry in the fourteenth century was

a. high rents.
b. general exemption of clergy and nobles from royal taxation.
c. warfare.
d. all of these choices
e. none of these choices
ANS: D REF: p. 248

6. Which of the following was not an area of significant trade in medieval Europe?
a. Spain
b. Italy
c. northern Scandinavia
d. central Europe
e. France
ANS: C REF: p. 248

7. By the thirteenth century, the primary merchants of northern Europe were the
a. Scandinavians.
b. Germans.
c. English.
d. Vikings.
e. Jews.
ANS: B REF: p. 248

8. By the late fourteenth century, the Italian city that profited most from trade relations with the east was
a. Venice.
b. Pisa.
c. Rome.
d. Naples.
e. Palermo.
ANS: A REF: p. 248
 9. Which of these was not usually a provision of town charters?
a. exemption of inhabitants from servile obligations
b. permission for the inhabitants to rent land and buildings
c. protection from arbitrary seizure of property
d. permission for the inhabitants to make laws
e. none of these choices
ANS: E REF: p. 250

10. Guilds generally

a. regulated prices.
b. supervised wages.
c. saw to the proper burial of deceased members.
d. all of these choices
e. none of these choices
ANS: D REF: p. 250

11. Typical of the Cistercian type of monasticism was

a. devotion of most of their time to memorial masses for deceased members of aristocratic
families.
b. the popularization of the role of Mary, the mother of Jesus, as the Blessed Virgin.
c. admission only of people who had chosen monastic life already as children.
d. emphasis on Jesus Christ as an inaccessible but infinitely equitable judge of souls.
e. none of these choices
ANS: B REF: p. 252

12. Which of these was not among the beliefs generally held by medieval Christians?
a. God was one, almighty, all-knowing, just and merciful.
b. Baptism cleansed individuals of original sin and initiated them into the Christian
fellowship.
c. The universe, created by God, was orderly, but in it human beings had no special place or
destiny.
d. God sent Jesus Christ to redeem humans and qualify them for heaven.
e. none of these choices
ANS: C REF: p. 253

13. Which of the following statements about the Inquisition is false?

a. Pope Innocent III ruled out confiscation of goods and property as punishment for heretics.
b. Pope Gregory IX established a central tribunal staffed by Dominicans and Franciscans.
c. Those accused were denied legal counsel and interrogated by torture.
d. Most convicted heretics were put to death by governments, not by the church.
e. none of these choices
ANS: A REF: p. 252

14. Which statement about the treatment of Jews in the Middle Ages is false?
a. They were excluded from most occupations, except trading and money lending.
b. Christians unreasonably believed that Jews were collectively responsible for Christ's
death.
c. The warriors of the First Crusade massacred the Jews in several Rhineland towns.
d. The Third Lateran Council forbade Christians to live near Jews.
e. none of these choices
ANS: E REF: p. 255
15. Feudal kings
a. were under the direct control of the Pope.
b. did not have direct control of the masses.
c. were typically elected by councils of nobles.
d. developed strong and efficient bureaucracies.
e. all of these choices
ANS: B REF: p. 255

16. Henry II of England

a. made England Europe's best-governed twelfth-century state.
b. established some government departments at a royal capital at Edinburgh.
c. refused to let barons and knights substitute cash payments for military service.
d. did not attempt to bring church courts under royal control.
e. none of these choices
ANS: A REF: p. 256

17. The Magna Carta was issued by

a. Henry I.
b. Henry II.
c. Edward I.
d. William I.
e. none of these choices
ANS: E REF: p. 257

18. Which of the following statements about Philip IV of France is false?

a. He brought additional territories under royal control.
b. He systematized feudal relationships by demanding direct allegiance and obedience from
all vassals.
c. He taxed the French clergy.
d. He tightened control over royal revenues by developing a special accounting bureau.
e. none of these choices
ANS: E REF: p. 257

19. To obtain public support for his conflict with the papacy, Philip IV
a. initiated a war with Venice.
b. sought to discredit the Inquisition.
c. created the Estates-General.
d. removed tax support from the clergy.
e. had himself placed at the head of the French church.
ANS: C REF: p. 257

20. Before 1000, most education in Europe had taken place in

a. public universities.
b. cathedral and monastery schools.
c. seminaries.
d. research libraries.
e. none of these choices
ANS: B REF: p. 257
21. Which of the following was not among the seven liberal arts in the Middle Ages?
a. logic
b. rhetoric
c. arithmetic
d. geometry
e. calculus
ANS: E REF: p. 258

22. Which of the following statements about early European universities is false?
a. They offered education in the higher disciplines of theology, law, or medicine.
b. They were highly mobile and frequently had strained relations with their home towns.
c. Gradually, wealthy patrons endowed colleges and universities with buildings and funds.
d. all of these choices
e. none of these choices
ANS: E REF: p. 258

23. Anselm of Bec is known for his

a. use of logical reasoning in theology, even as a method to prove God's existence.
b. emphasis on mystical experience over faith.
c. agnosticism.
d. refutation of the doctrines of Thomas Aquinas.
e. none of these choices
ANS: A REF: p. 258-259

24. The most influential scholastic thinker was

a. Aristotle.
b. Peter Abelard.
c. Thomas Aquinas.
d. Dante Alighieri.
e. none of these choices
ANS: C REF: p. 259

25. Roger Bacon helped make which of the following a center for scientific studies?
a. Oxford
b. Cambridge
c. Paris
d. Bologna
e. Alexandria
ANS: A REF: p. 259

26. A poem that recounted the ambush of a detachment of Charlemagne's army at Roncevaux was the
a. Song of Roland.
b. Iliad.
c. Song of the Cid.
d. Song of the Nibelungs.
e. none of these choices
ANS: A REF: p. 259
 27. Especially prominent in medieval romances was
a. Augustus Caesar.
b. Beowulf.
c. King Arthur.
d. Hannibal.
e. none of these choices
ANS: C REF: p. 260

28. The churches built in France during the eleventh century totaled
a. about 100.
b. about 300.
c. about 1000.
d. more than 1500.
e. more than 2500.
ANS: D REF: p. 261

SHORT ANSWER

1. Describe the problems that beset Europe in the fourteenth century.

ANS:

2. Describe the religious abuses that arose from the feudalization of the church and the accompanying lay
domination of church offices.

ANS:

3. What was the effect on Jews of the Christian reconquest of Spain?

ANS:

4. Describe the functioning of government within a typical feudal monarchy.

ANS:

5. Identify the chief provisions of the Magna Carta.

ANS:

6. What was a principal difference between the outlooks of Anselm of Bec and Peter Abelard?

ANS:
 7. Why was Aristotle's work so central to the thought of the scholastics?

ANS:

8. In what regard did Roger Bacon lay the groundwork for modern scientific method?

ANS:

9. Characterize briefly the subject matter of medieval fabliaux.

ANS:

10. What are the three main divisions of Dante's Divine Comedy?

ANS:

11. Contrast the identifying traits of the Romanesque and Gothic architectural styles.

ANS:

The East Roman or Byzantine Empire

IDENTIFICATION

1. Basil I

ANS:

2. Bulgars

ANS:

3. Byzantium

ANS:
 4. Constantinople

ANS:

5. Corpus Juris Civilis

ANS:

6. Eastern Orthodoxy

ANS:

7. Emperor Constantine VII

ANS:

8. Emperor Leo III

ANS:

9. Empress Irene

ANS:

10. "Greek Fire"

ANS:

11. Hagia Sophia

ANS:

12. iconoclasts

ANS:
13. iconodules

ANS:

14. Justinian I

ANS:

15. Lombards

ANS:

16. Monophysites

ANS:

17. Nestorians

ANS:

18. Old Church Slavonic

ANS:

19. Paleologi dynasty

ANS:

20. Preslav

ANS:

21. Prince Vladimir

ANS:
 22. Ravenna

ANS:

23. Slavs

ANS:

24. Taurus Mountains

ANS:

25. Theodora

ANS:

MULTIPLE CHOICE

1. "Hagia Sophia" means

a. "Blessed Trinity."
b. "Holy Wisdom."
c. "Saint Sophie."
d. "Holy Ghost."
e. "Holy Spirit."
ANS: B REF: p. 262

2. The Byzantine Empire outlived the western Roman Empire by

a. 10 years.
b. 100 years.
c. 500 years.
d. 1000 years.
e. 1500 years.
ANS: D REF: p. 262

3. The Monophysites maintained that

a. Jesus was not equal to God.
b. Christ had two separate natures.
c. Christ's divine nature had absorbed his human nature.
d. Christ was the least significant member of the Trinity.
e. none of these choices
ANS: C REF: p. 264
4. Which of the following statements about the Byzantine emperor is false?
a. He was ordinarily chosen from the imperial family by the army.
b. By the fifth century, he was normally crowned and consecrated by the patriarch of
Constantinople.
c. He sat as the final court of judicial appeal.
d. He commanded the military and naval forces.
e. none of these choices
ANS: E REF: p. 265

5. Of the following territories, which was conquered by Justinian?

a. Syria
b. Egypt
c. Greece
d. Italy
e. England
ANS: D REF: p. 265

6. Justinian I
a. was a rather passive and ineffective ruler.
b. beautified Constantinople by a large-scale building program.
c. strictly forbade the use of icons.
d. opened public offices and teaching positions to Jews, Samaritans, and other non-
Christians.
e. reopened the philosophical schools in Athens.
ANS: B REF: p. 265

7. The Empress Theodora

a. belonged more to the Latin than the Greek world.
b. was much more austere than Justinian in her tastes.
c. restrained Justinian's religious zeal and eased tensions between governmental authorities
and heretics.
d. had a very strained relationship with Justinian.
e. none of these choices
ANS: C REF: p. 265

8. In the century or so after Justinian I's death, his successors engaged in struggles with all of the
following except
a. Etruscans.
b. Persians.
c. Arabs.
d. Slavs.
e. none of these choices
ANS: A REF: p. 266
 9. Which of the following statements about Emperor Leo III is false?
a. He tried to stop the diversion of many of the empire's bright and able men from state
service into monasteries.
b. He attacked the misuse of icons in eastern churches as idolatrous.
c. He transferred many rich papal lands in Italy to the patriarch of Constantinople.
d. none of these choices
e. all of these choices
ANS: D REF: p. 268

10. The Macedonian dynasty in Byzantium was established by

a. Emperor Leo III.
b. Empress Irene.
c. Emperor Basil I.
d. Emperor Constantine VII.
e. none of these choices
ANS: C REF: p. 268

11. In or shortly before the thirteenth century,

a. Serbia and Bulgaria lost their status as independent states.
b. Latin crusaders failed to capture Constantinople.
c. the Paleologi dynasty recovered Constantinople.
d. all of these choices
e. none of these choices
ANS: C REF: p. 270

SHORT ANSWER

1. Describe Justinian I's contribution to Roman law.

ANS:

2. What do "blues" and "greens" refer to in the context of life in Constantinople?

ANS:

3. What was the relationship of Byzantine literature to the models of the classical Greek period?

ANS:

4. What sorts of conflicts regarding religious beliefs exercised Christians in the Byzantine Empire?
Discuss the views of Nestorians and Monophysites.

ANS:
 5. Describe briefly the dispute over the use of icons in the Byzantine Empire.

ANS:

Islam and Islamic Empires

IDENTIFICATION

1. Abbasids

ANS:

2. Abu al-Abbas

ANS:

3. Abu Bakr

ANS:

4. Aisha

ANS:

5. Ali

ANS:

6. Ayatollahs

ANS:

7. Battle of Siffin

ANS:
 8. Battle of the Camel

ANS:

9. Battle of Yarmuk

ANS:

10. bedouin

ANS:

11. caliph

ANS:

12. Hadith

ANS:

13. hajj

ANS:

14. Husayn

ANS:

15. Islam

ANS:

16. Ka'bah

ANS:
17. Mecca

ANS:

18. Medina

ANS:

19. Moors

ANS:

20. Mu'awiya

ANS:

21. Muhammad

ANS:

22. Muhammad al-Muntazar

ANS:

23. mullahs

ANS:

24. Qur'an

ANS:

25. Shari'a

ANS:
26. Shi'i

ANS:

27. Sunnis

ANS:

28. Tarik

ANS:

29. Twelvers

ANS:

30. Umar

ANS:

31. Umayyad Caliphate

ANS:

32. Uthman

ANS:

33. Yazid

ANS:
MULTIPLE CHOICE

1. Which of the following statements about the Prophet Muhammad is false?

a. He was born in Mecca around 570.
b. He married an older widow named Khadijah.
c. The revelations he received from Allah were set down in the Qur'an.
d. He left very explicit instructions that he was to be succeeded by his son-in-law, Ali.
e. none of these choices
ANS: D REF: p. 273

2. Muslims believed
a. in the prophets of the Old and New Testaments, including Christ as a prophet.
b. that angels did not exist.
c. that Christ was neither God nor a prophet.
d. that certain individuals were "elect" and should enjoy superior status.
e. none of these choices
ANS: A REF: p. 271

3. Not among the five basic pillars of Islam was

a. belief in Allah and Muhammad as his prophet.
b. prayer five times a day.
c. fasting from sunrise to sunset during the month of Ramadan.
d. the giving of alms.
e. pilgrimage to Mecca once a year.
ANS: E REF: p. 272

4. The hajj commemorated the hijrah, that is, the

a. ascension of Muhammad into heaven.
b. writing down of the Qur'an.
c. flight of Muhammad from his enemies in Mecca in 622.
d. death of Muhammad.
e. none of these choices
ANS: C REF: p. 272-273

5. Which of the following statements is true?

a. Islamic injunctions amounted to a great improvement for women in Arabia.
b. widowed women under Islam were permitted to own and dispose of property before such
rights were enjoyed by women under Christianity in the West.
c. Muslim males could have as many as four wives.
d. all of these choices
e. none of these
ANS: D REF: p. 271

6. Which of the following statements is false?

a. Arab women and children accompanied their armies on military campaigns.
b. Arab women frequently joined combat.
c. Byzantine soldiers were shocked to see Arab women on battlefields.
d. Arab women played a decisive role at the battle of Yarmuk.
e. none of these choices
ANS: E REF: p. 274
 7. The area not conquered by Muslims was
a. France.
b. Spain.
c. Egypt.
d. Arabia.
e. Syria.
ANS: A REF: p. 277-278

8. The most important reason for the rapidity of the expansion of the Muslim/Arab Empire was
a. The weakness of the Sassanid Empire.
b. The fervent faith of the Muslims and the equalitarian nature of the religion.
c. The weakness of the Byzantine Empire.
d. Technology superior to anything possessed by its enemies.
e. none of these choices
ANS: B REF: p. 274

9. Peoples in the territories conquered by Muslims

a. often welcomed their new rulers and were rapidly absorbed within Islamic society.
b. were generally forced to convert to Islam.
c. were permitted to bear arms.
d. were forced to pay taxes much higher than those imposed under previous regimes.
e. none of these choices
ANS: A REF: p. 274

10. Which of the following statements is false?

a. Islamic law strictly regulated slavery.
b. Muslims could enslave other Muslims captured in war.
c. Slaves in the Muslim world were not generally used as agricultural labor.
d. all of these choices
e. none of these
ANS: B REF: p. 275

11. The first Islamic fleet was built under the direction of
a. Umar.
b. Uthman.
c. Mu'awiya.
d. Ali.
e. none of these choices
ANS: C REF: p. 276

12. The opponents at the Battle of the Camel were

a. Ali and Aisha.
b. Aisha and Umar.
c. Umar and Uthman.
d. Mu'awiya and Aisha.
e. Ali and Mu'awiya.
ANS: A REF: p. 276
13. Mu'awiya established a new Islamic capital at
a. Jerusalem.
b. Mecca.
c. Medina.
d. Alexandria.
e. Damascus.
ANS: E REF: p. 277

14. During the Umayyad Caliphate, a particularly important and enduring Islamic presence was
established in
a. France.
b. Spain.
c. Italy.
d. China.
e. none of these choices
ANS: B REF: p. 277

15. Opposition to the Umayyad Caliphate gained a martyr and rallying point with the death of
a. Husayn.
b. Yazid.
c. Mu'awiya.
d. Hasan.
e. none of these choices
ANS: A REF: p. 278

16. Shi'i predominate or constitute a sizable presence in all of the following except
a. Iran.
b. Iraq.
c. Egypt.
d. Lebanon.
e. the eastern Arabian peninsula.
ANS: C REF: p. 278

17. An independent Fatimid Caliphate was established in 969 in

a. Cairo.
b. Damascus.
c. Jerusalem.
d. Medina.
e. Istanbul.
ANS: A REF: p. 279

18. The Abbasids succeeded in their struggle against the Umayyads because
a. the growing wealth and increasingly secular lives of the Umayyad rulers caused mounting
opposition.
b. the Umayyads had difficulty attracting recruits.
c. rumors spread that the Umayyad Caliphs drank wine.
d. all of these choices
e. none of these choices
ANS: D REF: p. 279
SHORT ANSWER

1. Outline the principal events in the life of Muhammad.

ANS:

2. What were the opposing views regarding succession to Muslim leadership in the century after
Muhammad's death?

ANS:

3. What are the Qur'an, Hadith, and Shari'a?

ANS:

4. Who was Aisha and what were her accomplishments?

ANS:
Another random document with
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 COCOA-NUT SOUP.

Pare the dark rind from a very fresh cocoa-nut, and grate it down
small on an exceedingly clean, bright grater; weigh it, and allow two
ounces for each quart of soup. Simmer it gently for one hour in the
stock, which should then be strained closely from it, and thickened
for table.
Veal stock, gravy-soup, or broth, 5 pints; grated cocoa-nut, 5 oz., 1
hour. Flour of rice, 5 oz.; mace, 1/2 teaspoonful; little cayenne and
salt; mixed with 1/4 pint of cream: 10 minutes.
Or: gravy-soup, or good beef broth, 5 pints: 1 hour. Rice flour, 5
oz.; soy and lemon-juice, each 1 tablespoonful; finely pounded
sugar, 1 oz.; cayenne, 1/4 teaspoonful; sherry, 2 glassesful.
Obs.—When either cream or wine is objected to for these soups, a
half-pint of the stock should be reserved to mix the thickening with.
 CHESTNUT SOUP.

Strip the outer rind from some fine, sound Spanish chestnuts,
throw them into a large pan of warm water, and as soon as it
becomes too hot for the fingers to remain in it, take it from the fire, lift
out the chestnuts, peel them quickly, and throw them into cold water
as they are done; wipe, and weigh them; take three quarters of a
pound for each quart of soup, cover them with good stock, and stew
them gently for upwards of three quarters of an hour, or until they
break when touched with a fork; drain, and pound them smoothly, or
bruise them to a mash with a strong spoon, and rub them through a
fine sieve reversed; mix with them by slow degrees the proper
quantity of stock; add sufficient mace, cayenne, and salt to season
the soup, and stir it often until it boils. Three quarters of a pint of rich
cream, or even less, will greatly improve it. The stock in which the
chestnuts are boiled can be used for the soup when its sweetness is
not objected to; or it may in part be added to it.
Chestnuts, 1-1/2 lb.: stewed from 2/3 to 1 hour. Soup, 2 quarts;
seasoning of salt, mace, and cayenne: 1 to 3 minutes. Cream, 3/4
pint (when used).
 JERUSALEM ARTICHOKE, OR PALESTINE SOUP.

Wash and pare quickly some freshly-dug artichokes, and to

preserve their colour, throw them into spring water as they are done,
but do not let them remain in it after all are ready. Boil three pounds
of them in water for ten minutes; lift them out, and slice them into
three pints of boiling stock; when they have stewed gently in this
from fifteen to twenty minutes, press them with the soup, through a
fine sieve, and put the whole into a clean saucepan with a pint and a
half more of stock; add sufficient salt and cayenne to season it, skim
it well, and after it has simmered for two or three minutes, stir it to a
pint of rich boiling cream. Serve it immediately.
Artichokes, 3 lbs., boiled in water: 10 minutes. Veal stock, 3 pints
15 to 20 minutes. Additional stock, 1-1/2 pint; little cayenne and salt
2 to 3 minutes. Boiling cream, 1 pint.
Obs.—The palest veal stock, as for white soup, should be used for
this; but for a family dinner, or where economy is a consideration
excellent mutton-broth, made the day before and perfectly cleared
from fat, will answer very well as a substitute; milk too may in part
take the place of cream when this last is scarce: the proportion of
artichokes should then be increased a little.
Vegetable-marrow, when young, makes a superior soup even to
this, which is an excellent one. It should be well pared, trimmed, and
sliced into a small quantity of boiling veal stock or broth, and when
perfectly tender, pressed through a fine sieve, and mixed with more
stock and some cream. In France the marrow is stewed, first in
butter, with a large mild onion or two also sliced; and afterwards in a
quart or more of water, which is poured gradually to it; it is next
passed through a tammy,[26] seasoned with pepper and salt, and
mixed with a pint or two of milk and a little cream.
26. Derived from the French tamis, which means a sieve or strainer.
 COMMON CARROT SOUP.

The most easy method of making this favourite English soup is to

boil some highly coloured carrots quite tender in water slightly salted,
then to pound or mash them to a smooth paste, and to mix with them
boiling gravy soup or strong beef broth (see Bouillon) in the
proportion of two quarts to a pound and a half of the prepared
carrots; then to pass the whole through a strainer, to season it with
salt and cayenne, to heat it in a clean stewpan, and to serve it
immediately. If only the red outsides of the carrots be used, the
colour of the soup will be very bright; they should be weighed after
they are mashed. Turnip soup may be prepared in the same manner.
Obs.—An experienced and observant cook will know the
proportion of vegetables required to thicken this soup appropriately,
without having recourse to weights and measures; but the learner
had always better proceed by rule.
Soup, 2 quarts; pounded carrot, 1-1/2 lb.; salt, cayenne: 5
minutes.
 A FINER CARROT SOUP.

Scrape very clean, and cut away all blemishes from some highly-
flavoured red carrots; wash, and wipe them dry, and cut them into
quarter-inch slices. Put into a large stewpan three ounces of the best
butter, and when it is melted, add two pounds of the sliced carrots,
and let them stew gently for an hour without browning; pour to them
then four pints and a half of brown gravy soup, and when they have
simmered from fifty minutes to an hour, they ought to be sufficiently
tender. Press them through a sieve or strainer with the soup; add
salt, and cayenne if required; boil the whole gently for five minutes,
take off all the scum, and serve the soup as hot as possible.
Butter, 3 oz.; carrots, 2 lbs.: 1 hour. Soup, 4-1/2 pints: 50 to 60
minutes. Salt, cayenne: 5 minutes.
 COMMON TURNIP SOUP.

Wash and wipe the turnips, pare and weigh them; allow a pound
and a half for every quart of soup. Cut them in slices about a quarter
of an inch thick. Melt four ounces of butter in a clean stewpan, and
put in the turnips before it begins to boil; stew them gently for three
quarters of an hour, taking care that they shall not brown, then have
the proper quantity of soup ready boiling, pour it to them, and let
them simmer in it for three quarters of an hour. Pulp the whole
through a coarse sieve or soup strainer, put it again on the fire, keep
it stirred until it has boiled three minutes or four, take off the scum,
add salt and pepper if required, and serve it very hot. Turnips, 3 lbs.;
butter, 4 oz.: 3/4 hour. Soup, 2 quarts: 3/4 hour. Last time: three
minutes.
 A QUICKLY MADE TURNIP SOUP.

Pare and slice into three pints of veal or mutton stock or of good
broth, three pounds of young mild turnips; stew them gently from
twenty-five to thirty minutes, or until they can be reduced quite to
pulp; rub the whole through a sieve, and add to it another quart of
stock, a seasoning of salt and white pepper, and one lump of sugar:
give it two or three minutes’ boil, skim and serve it. A large white
onion when the flavour is liked may be sliced and stewed with the
turnips. A little cream improves much the colour of this soup.
Turnips, 3 lbs.; soup, 5 pints: 25 to 30 minutes.
 POTATO SOUP.

Mash to a smooth paste three pounds of good mealy potatoes,

which have been steamed, or boiled very dry; mix with them by
degrees, two quarts of boiling broth, pass the soup through a
strainer, set it again on the fire, add pepper and salt, and let it boil for
five minutes. Take off entirely the black scum that will rise upon it,
and serve it very hot with fried or toasted bread. Where the flavour is
approved, two ounces of onions minced and fried a light brown, may
be added to the soup, and stewed in it for ten minutes before it is
sent to table.
Potatoes, 3 lbs.; broth, 2 quarts: 5 minutes. (With onions, 2 oz.) 10
minutes.
 APPLE SOUP.

(Soupe à la Bourguignon.)
Clear the fat from five pints of good mutton broth, bouillon, or shin
of beef stock, and strain it through a fine sieve; add to it when it
boils, a pound and a half of good cooking apples, and stew them
down in it very softly to a smooth pulp; press the whole through a
strainer, add a small teaspoonful of powdered ginger and plenty of
pepper, simmer the soup for a couple of minutes, skim, and serve it
very hot, accompanied by a dish of rice, boiled as for curries.
Broth, 5 pints; apples, 1-1/2 lb.: 25 to 40 minutes. Ginger, 1
teaspoonful; pepper, 1/2 teaspoonful: 2 minutes.
 PARSNEP SOUP.

Dissolve, over a gentle fire, four ounces of good butter, in a wide

stewpan or saucepan, and slice in directly two pounds of sweet
tender parsneps; let them stew very gently until all are quite soft,
then pour in gradually sufficient veal stock or good broth to cover
them, and boil the whole slowly from twenty minutes to half an hour;
work it with a wooden spoon through a fine sieve, add as much stock
as will make two quarts in all, season the soup with salt and white
pepper or cayenne, give it one boil, skim, and serve it very hot. Send
pale fried sippets to table with it.
Butter, 4-1/2 oz.; parsneps, 2 lbs.: 3/4 hour, or more. Stock, 1
quart; 20 to 30 minutes; 1 full quart more of stock; pepper, salt: 1
minute.
Obs.—We can particularly recommend this soup to those who like
the peculiar flavour of the vegetable.
 ANOTHER PARSNEP SOUP.

Slice into five pints of boiling veal stock or strong colourless broth,
a couple of pounds of parsneps, and stew them as gently as
possible from thirty minutes to an hour; when they are perfectly
tender, press them through a sieve, strain the soup to them, season,
boil, and serve it very hot. With the addition of cream, parsnep soup
made by this receipt resembles in appearance the Palestine soup.
Veal stock or broth, 5 pints; parsneps, 2 lbs.: 30 to 60 minutes.
Salt and cayenne: 2 minutes.
 WESTERFIELD WHITE SOUP.

Break the bone of a knuckle of veal in one or two places, and put it
on to stew, with three quarts of cold water to the five pounds of meat;
when it has been quite cleared from scum, add to it an ounce and a
half of salt, and one mild onion, twenty corns of white pepper, and
two or three blades of mace, with a little cayenne pepper. When the
soup is reduced one-third by slow simmering strain it off, and set it
by till cold; then free it carefully from the fat and sediment, and heat it
again in a very clean stewpan. Mix with it when it boils, a pint of thick
cream smoothly blended with an ounce of good arrow-root, two
ounces of very fresh vermicelli previously boiled tender in water
slightly salted and well drained from it, and an ounce and a half of
almonds blanched and cut in strips: give it one minute’s simmer, and
serve it immediately, with a French roll in the tureen.
Veal, 5 lbs.; water, 3 quarts; salt, 1-1/2 oz.; 1 mild onion; 20 corns
white pepper; 2 large blades of mace: 5 hours or more. Cream, 1
pint; almonds, 1-1/2 oz.; vermicelli, 1 oz.: 1 minute. Little thickening if
needed.
Obs.—We have given this receipt without any variation from the
original, as the soup made by it—of which we have often partaken—
seemed always much approved by the guests of the hospitable
country gentleman from whose family it was derived, and at whose
well-arranged table it was very commonly served; but we would
suggest the suppression of the almond spikes, as they seem
unsuited to the preparation, and also to the taste of the present day.
 A RICHER WHITE SOUP.

Pound very fine indeed six ounces of sweet almonds, then add to
them six ounces of the breasts of roasted chickens or partridges,
and three ounces of the whitest bread which has been soaked in a
little veal broth, and squeezed very dry in a cloth. Beat these
altogether to an extremely smooth paste; then pour to them boiling
and by degrees, two quarts of rich veal stock; strain the soup
through a fine hair sieve, set it again over the fire, add to it a pint of
thick cream, and serve it, as soon as it is at the point of boiling.
When cream is very scarce, or not easily to be procured, this soup
may be thickened sufficiently without it, by increasing the quantity of
almonds to eight or ten ounces, and pouring to them, after they have
been reduced to the finest paste, a pint of boiling stock, which must
be again wrung from them through a coarse cloth with very strong
pressure: the proportion of meat and bread also should then be
nearly doubled. The stock should be well seasoned with mace and
cayenne before it is added to the other ingredients.
Almonds, 6 oz.; breasts of chickens or partridges, 6 oz.; soaked
bread, 3 oz.; veal stock, 2 quarts; cream, 1 pint.
Obs. 1.—Some persons pound the yolks of four or five hard-boiled
eggs with the almonds, meat, and bread for this white soup; French
cooks beat smoothly with them an ounce or two of whole rice,
previously boiled from fifteen to twenty minutes.
Obs. 2.—A good plain white soup maybe made simply by adding
to a couple of quarts of pale veal stock or strong well-flavoured veal
broth, a thickening of arrow-root, and from half to three quarters of a
pint of cream. Four ounces of macaroni boiled tender and well-
drained may be dropped into it a minute or two before it is dished,
but the thickening may then be diminished a little.
 MOCK TURTLE SOUP.

To make a single tureen of this favourite English soup in the most

economical manner when there is no stock at hand, stew gently
down in a gallon of water four pounds of the fleshy part of the shin of
beef, or of the neck, with two or three carrots, one onion, a small
head of celery, a bunch of savoury herbs, a blade of mace, a half-
teaspoonful of peppercorns, and an ounce of salt. When the meat is
quite in fragments, strain off the broth, and pour it when cold upon
three pounds of the knuckle or of the neck of veal; simmer this until
the flesh has quite fallen from the bones, but be careful to stew it as
softly as possible, or the quantity of stock will be so much reduced
as to be insufficient for the soup. Next, take the half of a fine calf’s
head with the skin on, remove the brains, and then bone it[27]
entirely, or let the butcher do this, and return the bones with it; these,
when there is time, may be stewed with the veal to enrich the stock,
or boiled afterwards with the head and tongue. Strain the soup
through a hair-sieve into a clean pan, and let it drain closely from the
meat. When it is nearly or quite cold, clear off all the fat from it; roll
the head lightly round, leaving the tongue inside, or taking it out, as
is most convenient, secure it with tape or twine, pour the soup over,
and bring it gently to boil upon a moderate fire; keep it well skimmed,
and simmer it from an hour to an hour and a quarter; then lift the
head into a deep pan or tureen, add the soup to it, and let it remain
in until nearly cold, as this will prevent the edges from becoming
dark. Cut into quarter-inch slices, and then divide into dice, from six
to eight ounces of the lean of an undressed ham, and if possible,
one of good flavour; free it perfectly from fat, rind, and the smoked
edges; peel and slice four moderate-sized eschalots, or if these
should not be at hand, one mild onion in lieu of them. Dissolve in a
well-tinned stewpan or thick iron saucepan which holds a gallon or
more, four ounces of butter; put in the ham and eschalots, or onion,
with half a dozen cloves, two middling-sized blades of mace, a half-
teaspoonful of peppercorns, three or four very small sprigs of thyme,
three teaspoonsful of minced parsley, one of lemon thyme and winter
savoury mixed, and when the flavour is thought appropriate, the very
thin rind of half a small fresh lemon. Stew these as softly as possible
for nearly or quite an hour, and keep the pan frequently shaken: then
put into a dredging box two ounces of fine dry flour, and sprinkle it to
them by degrees; mix the whole well together, and after a few
minutes more of gentle simmering, add very gradually five full pints
of the stock taken free of fat and sediment, and made boiling before
it is poured in; shake the pan strongly round as the first portions of it
are added, and continue to do so until it contains from two to three
pints, when the remainder may be poured in at once, and the pan
placed by the side of the fire that it may boil in the gentlest manner
for an hour. At the end of that time turn the whole into a hair-sieve
placed over a large pan, and if the liquid should not run through
freely, knock the sides of the sieve, but do not force it through with a
spoon, as that would spoil the appearance of the stock. The head in
the meanwhile should have been cut up, ready to add to it. For the
finest kind of mock turtle, only the skin, with the fat that adheres to it,
should be used; and this, with the tongue, should be cut down into
one inch squares, or if preferred into strips of an inch wide. For
ordinary occasions, the lean part of the flesh may be added also, but
as it is always sooner done than the skin, it is better to add it to the
soup a little later. When it is quite ready, put it with the strained stock
into a clean pan, and simmer it from three quarters of an hour to a
full hour: it should be perfectly tender, without being allowed to
break. Cayenne, if needed, should be thrown into the stock before it
is strained; salt should be used sparingly, on account of the ham,
until the whole of the other ingredients have been mixed together,
when a sufficient quantity must be stirred into the soup to season it
properly. A couple of glasses of good sherry or Madeira, with a
dessertspoonful of strained lemon-juice, are usually added two or
three minutes only before the soup is dished, that the spirit and
flavour of the wine may not have time to evaporate; but it is
sometimes preferred mellowed down by longer boiling. The
proportion of lemon-juice may be doubled at will, but much acid is
not generally liked. We can assure the reader of the excellence of
the soup made by this receipt; it is equally palatable and delicate,
and not heavy or cloying to the stomach, like many of the elaborate
compositions which bear its name. The fat, through the whole
process, should be carefully skimmed off. The ham gives far more
savour, when used as we have directed, than when, even in much
larger proportion, it is boiled down in the stock. Two dozens of
forcemeat-balls, prepared by the receipt No. 11, Chap. VIII., should
be dropped into the soup when it is ready for table. It is no longer
customary to serve egg-balls in it.
27. This is so simple and easy a process, that the cook may readily accomplish it
with very little attention. Let her only work the knife close to the bone always,
so as to take the flesh clean from it, instead of leaving large fragments on.
The jaw-bone may first be removed, and the flesh turned back from the edge
of the other.

First broth:—shin, or neck of beef, 4 lbs.; water, 4 quarts; carrots,

2 or 3; large mild onion, 1; celery, small head; bunch savoury herbs;
mace, 1 large blade; peppercorns, 1/2 teaspoonful; cloves, 6; salt, 1
oz.: 5 hours or more, very gently. For stock: the broth and 3 lbs. neck
or knuckle of veal (bones of head if ready): 4 to 5 hours. Boned half-
head with skin on and tongue, 1 to 1-1/4 hour. Lean of undressed
ham, 6 to 8 oz. (6 if very salt); shalots, 4, or onion, 1; fresh butter, 4
oz.; cloves, 6; middling-sized blades of mace, 2; peppercorns, 1/2
teaspoonful; small sprigs of thyme, 3 or 4; minced parsley, 3 large
teaspoonsful; minced savoury and lemon-thyme mixed, 1 small
teaspoonful (thin rind 1/2 small lemon, when liked): 1 hour. Flour, 2
oz.: 5 minutes. Stock, full five pints; flesh of head and tongue, 1-3/4
to 2 lbs.: 3/4 of an hour to 1 hour (salt, if needed, to be added in
interim). Good sherry or Madeira, 2 wineglassesful; lemon-juice, 1 to
2 dessertspoonsful; forcemeat-balls, 24.
Obs. 1.—The beef, veal, bones of the head, and vegetables may
be stewed down together when more convenient: it is only necessary
that a really good, well flavoured, and rather deeply-coloured stock
should be prepared. A calf’s foot is always an advantageous addition
to it, and the skin of another calf’s head[28] a better one still.
28. Country butchers, in preparing a calf’s head for sale in the ordinary way, take
off the skin (or scalp), considered so essential to the excellence of this soup,
and frequently throw it away; it may, therefore, often be procured from them
at very slight cost, and is the best possible addition to the mock turtle. It is
 cleared from the head in detached portions with the hair on, but this may
easily be removed after a few minutes’ scalding as from the head itself, or
the feet, by the direction given in Chapter of Sweet Dishes. In London it is
sold entire, and very nicely prepared, and may be served in many forms,
besides being added to soup with great advantage.

Obs. 2.—A couple of dozens mushroom-buttons, cleaned with salt

and flannel, then wiped very dry, and sliced, and added to the ham
and herbs when they have been simmered together about half an
hour, will be found an improvement to the soup.
Claret is sometimes added instead of sherry or Madeira, but we do
not think it would in general suit English taste so well. From two to
three tablespoonsful of Harvey’s sauce can be stirred in with the
wine when it is liked, or when the colour requires deepening.
 OLD-FASHIONED MOCK TURTLE.

After having taken out the brain and washed and soaked the head
well, pour to it nine quarts of cold water, bring it gently to boil, skim it
very clean, boil it if large an hour and a half, lift it out, and put into the
liquor eight pounds of neck of beef lightly browned in a little fresh
butter, with three or four thick slices of lean ham, four large onions
sliced, three heads of celery, three large carrots, a large bunch of
savoury herbs, the rind of a lemon pared very thin, a dessertspoonful
of peppercorns, two ounces of salt, and after the meat has been
taken from the head, all the bones and fragments. Stew these gently
from six to seven hours, then strain off the stock and set it into a very
cool place, that the fat may become firm enough on the top to be
cleared off easily. The skin and fat of the head should be taken off
together and divided into strips of two or three inches in length, and
one in width; the tongue may be carved in the same manner, or into
dice. Put the stock, of which there ought to be between four and five
quarts, into a large soup or stewpot; thicken it when it boils with four
ounces of fresh butter[29] mixed with an equal weight of fine dry
flour, a half-teaspoonful of pounded mace, and a third as much of
cayenne (it is better to use these sparingly at first, and to add more
should the soup require it, after it has boiled some little time); pour in
half a pint of sherry, stir the whole together until it has simmered for
a minute or two, then put in the head, and let it stew gently from an
hour and a quarter to an hour and a half: stir it often, and clear it
perfectly from scum. Put into it just before it is ready for table three
dozens of small forcemeat-balls; the brain cut into dice (after having
been well soaked, scalded,[30] and freed from the film), dipped into
beaten yolk of egg, then into the finest crumbs mixed with salt, white
pepper, a little grated nutmeg, fine lemon-rind, and chopped parsley
fried a fine brown, well drained and dried; and as many egg-balls,
the size of a small marble, as the yolks of four eggs will supply. (See
Chapter VIII). This quantity will be sufficient for two large tureens of
soup; when the whole is not wanted for table at the same time, it is
better to add wine only to so much as will be required for immediate
consumption, or if it cannot conveniently be divided, to heat the wine
in a small saucepan with a little of the soup, to turn it into the tureen,
and then to mix it with the remainder by stirring the whole gently after
the tureen is filled. Some persons simply put in the cold wine just
before the soup is dished, but this is not so well.
29. When the butter is considered objectionable, the flour, without it, may be
mixed to the smoothest batter possible, with a little cold stock or water, and
stirred briskly into the boiling soup: the spices should be blended with it.

30. The brain should be blanched, that is, thrown into boiling water with a little
salt in it, and boiled from five to eight minutes, then lifted out and laid into
cold water for a quarter of an hour: it must be wiped very dry before it is fried.

Whole calf’s head with skin on, boiled 1-1/2 hour. Stock: neck of
beef, browned in butter, 8 lbs.; lean of ham, 1/2 to 3/4 lb.; onions, 4;
large carrots, 3; heads of celery, 3; large bunch herbs; salt, 2 oz. (as
much more to be added when the soup is made as will season it
sufficiently); thin rind, 1 lemon; peppercorns, 1 dessertspoonful;
bones and trimmings of head: 8 hours. Soup: stock, 4 to 5 quarts;
flour and butter for thickening, of each 4 oz.; pounded mace, half-
teaspoonful; cayenne, third as much (more of each as needed);
sherry, half pint: 2 to 3 minutes. Flesh of head and tongue, nearly or
quite 2 lbs.: 1-1/4 to 1-1/2 hour. Forcemeat-balls, 36; the brain cut
and fried; egg-balls, 16 to 24.
Obs.—When the brain is not blanched it must be cut thinner in the
form of small cakes, or it will not be done through by the time it has
taken enough colour: it may be altogether omitted without much
detriment to the soup, and will make an excellent corner dish if
gently stewed in white gravy for half an hour, and served with it
thickened with cream and arrow-root to the consistency of good
white sauce, then rather highly seasoned, and mixed with plenty of
minced parsley, and some lemon-juice.
 GOOD CALF’S HEAD SOUP.

(Not expensive.)

Stew down from six to seven pounds of the thick part of a shin of
beef with a little lean ham, or a slice of hung beef, or of Jewish beef,
trimmed free from the smoky edges, in five quarts of water until
reduced nearly half, with the addition, when it first begins to boil, of
an ounce of salt, a large bunch of savoury herbs, one large onion, a
head of celery, three carrots, two or three turnips, two small blades
of mace, eight or ten cloves, and a few white or black peppercorns.
Let it boil gently that it may not be too much reduced, for six or seven
hours, then strain it into a clean pan and set it by for use. Take out
the bone from half a calf’s head with the skin on (the butcher will do
this if desired), wash, roll, and bind it with a bit of tape or twine, and
lay it into a stewpan, with the bones and tongue; cover the whole
with the beef stock, and stew it for an hour and a half; then lift it into
a deep earthen pan and let it cool in the liquor, as this will prevent
the edges from becoming dry or discoloured. Take it out before it is
quite cold; strain, and skim all the fat carefully from the stock; and
heat five pints in a large clean saucepan, with the head cut into small
thick slices or into inch-squares. As quite the whole will not be
needed, leave a portion of the fat, but add every morsel of the skin to
the soup, and of the tongue also. Should the first of these not be
perfectly tender, it must be simmered gently till it is so; then stir into
the soup from six to eight ounces of fine rice-flour mixed with a
quarter-teaspoonful of cayenne, twice as much freshly pounded
mace, half a wineglassful of mushroom catsup,[31] and sufficient
cold broth or water to render it of the consistence of batter; boil the
whole from eight to ten minutes; take off the scum, and throw in two
glasses of sherry; dish the soup and put into the tureen some
delicately and well fried forcemeat-balls made by the receipt No. 1,
2, or 3, of Chapter VIII. A small quantity of lemon-juice or other acid
can be added at pleasure. The wine and forcemeat-balls may be
omitted, and the other seasonings of the soup a little heightened. As