Mock-Turtle or Calf's Head Soup
From Temperance cook book, 1887
Serves 10
Ensure to clean the head and feet thoroughly before cooking.
Presented as published in 1887. 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
- One large calf's head
- four pig's feet
- a gallon of water
Method
Prepare the day before.
Boil the head and feet in water for three hours until flesh slips from bones.
Remove head, cut meat off, and set aside.
Continue boiling feet.
Chop meat finely, season, and return to pot.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 3. The excerpt below is the record exactly as published.
MOCK-TURTLE, OK CALF'S HEAD SOUP. One large calf's head, well cleaned and washed; four pig's feet, well cleaned and washed. This soup should be prepared the day before it is to be served. Lay the head and feet in the bottom of a large pot, and cover with a gallon of water
Cook this with the app: pantry check, scaling, and the assistant.