Calf's-head or Mock-turtle Soup
From The spirit of cookery, 1895
Avoid making it a mockery of good taste.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 138. The excerpt below is the record exactly as published.
Calfs-head or Mock-turtle Soup is an imitation of turtle soup ; but as calf’s-head soup it can well hold its place, without comparison with an expensive luxury. But it is sometimes made a mockery of even mock-turtle by having distributed in it the flaps of skin of calf’s feet, and even pig’s feet. Its French name is properly ptotacje de tete de veau ‘ en torhie. ’ * The preparation resolves itself into boiling the calf’s head, and cutting it up suitably ; into preparing the soup, and uniting both in the turOen. Care must be taken not to let this soup become a mockery of good taste in cook- ing. A culinary authoress advises the addition to the calf’s head of a pig’s snout and ears, an ox-palate, and a smoked tongue ; small sausages, minced sweetbread, veal quenelles, chopped hard-boiled eggs, oysters, half a bottle of Madeira wine, and two tablespoonfuls of English soy
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