Mock Turtle Pie
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Recipe details not fully provided.
Presented as published in 1907. 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 King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 23. The excerpt below is the record exactly as published.
Moek Turtle Pie. Make an extra rich hash of a calf’s head, cutting the pieces from the cheek, 2\ to 3 inches long and nearly 2 inches wide. Then slice the tongue and cut into large-sized shapes. Prepare brain cakes, force- meat balls and egg balls (as per instructions given). Make an extra strong stock with eight calves’ feet, season it highly, simmer until the meat begins to drop away from the bones, strain through a coarse sieve, so as to get a very thick stock, passing as much of the dissolved meat through as possible. Line a deep pie-dish with a thick and rich pie-pastry, and arrange in it the hash, egg, and meat balls, and brain cakes, with some 20 or 30 green leaves of spinach
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