Mock Turtle Soup
From The new Kentucky home cook book, 1884
Serves 6
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 11. The excerpt below is the record exactly as published.
MOCK TURTLE SOUP. Make as above, substituting a calf's head or a piece of veal for the turtle or beef. Remove the brains before boil- ing the head; let it boil until the meat will slip easily from the bones; chop the meat, tongue, and brains which have been boiled, and return them to the kettle; then add the vegetables and seasoning
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