Mock-Turtle Soup

Ingredients

• a scalded calf's head
• three quarts of water
• a carrot
• an onion
• four cloves
• three cloves of garlic
• a few branches of parsley
• a tablespoonful of vinegar
• a little salt
• three tablespoonfuls of flour
• about a quart of heavy stock
• a good glass of sherry
• two hard-boiled eggs

Method

1. 1

   Boil the calf's head in hot water for twenty minutes, then drain and cool.

2. 2

   Place in a saucepan with water, carrot, onion, cloves, garlic, parsley, vinegar, and salt.

3. 3

   Mix flour with water and add to the mixture, boiling gently for half an hour.

4. 4

   Cut the calf's head into pieces, add stock, boil gently for twenty minutes, and add sherry, red pepper, and chopped eggs before serving.

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 4. The excerpt below is the record exactly as published.

MOCK-TURTLE SOUP. BY MRS. H. C. M'CORMICK. (Wife of Representative from Pennsylvania.) I £AKE a scalded calf's head; boil it in hot water for twenty minutes ; drain and put in cold water. Then place in a saucepan with three quarts of water, a carrot, an onion, four cloves, three cloves of garlic, a few branches of parsley, a tablespoonful of vinegar and a little salt. Mix well three tablespoonfuls of flour in a little water, which add to the other ingredients and boil gently for half an hour ; drain, and when cold cut the calf's head into small pieces ; then add about a quart of heavy stock, boil gently twenty minutes, and just before serving also add a good glass of sherry, a little red pepper and two hard-boiled eggs

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