Mock Turtle or Calf's Head Soup

Ingredients

• a well-cleaned calf's head
• a quarter of a pound of lean ham
• about a pint of the broth
• a glass and a half of Madeira or Sherry wine
• season with a very little cayenne pepper and a little salt

Method

1. 1

   Scald and boil the calf's head until tender, cut into pieces.

2. 2

   In another pan, melt butter, add ham and herbs, simmer, then add broth and flour, stew, strain, add head pieces, season, and serve with force-meat balls.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 3. The excerpt below is the record exactly as published.

Mock Turtle or Calf's Head Soup.^ Scald a well-cleaned call's head, remove the brain, and boil the head until the meat will easily slip from the bone. Then take out the head ; cut it in small, square pieces, and throw them into cold water ; when cool, i)ut it into a stewpan, and cover with some of the broth ; boil until quite tender, set aside. In another stewpan melt some butter, and in it put a quarter of a pound of lean ham, cut small, with herbs, also parsley and one onion ; add about a pint ofthe broth ; let it simmer for two hours, and then dredge in a small quantity of flour ; add the re- mainder ofthe broth, and a glass and a half of Madeira or Sherry wine : let all stew quietly for ten minutes and rub it through a medium sieve ; add thecalf's head, season with a very little cayenne pepper and a little salt

Cook this with the app: pantry check, scaling, and the assistant.