Mock Turtle Soup

Ingredients

• £ a calf’s head
• 3 oz. flour
• Celery
• 2 onions
• Mushrooms
• 1 gill sherry or Chablis
• Juice of £ a lemon
• 2 oz. dripping
• A clove of garlic
• 2 shallots
• 1 leek, carrot, turnip
• Mace, cinnamon, cloves
• Turtle herbs (1 large bayleaf, parsley, thyme, marjoram, basil, lemon thyme)

Method

1. 1

   Clean the head well and put it in a stew-pan with sufficient cold water to cover it (3 or 4 quarts), and some of the vegetables.

2. 2

   Stew this gently for 2 hours.

3. 3

   Take out the head and cut off the gelatinous parts, which should be cut into squares to put into the soup when serving.

4. 4

   Strain off the liquor, which should make about 3 quarts, and can be strengthened by more boiling.

5. 5

   Now put all the vegetables, spices and salt into a stew-pan, with the flour and dripping, and cook all together till brown, then pour in the stock and let it boil for 20 minutes.

6. 6

   Add the pieces of the head, lemon juice, wine, and cayenne, heat up, and serve.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 8. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP. Potage Fausse Tortue. £ a calf’s head. 3 oz. flour. Celery. 2 onions. Mushrooms. 1 gill sherry or Chablis. Juice of £ a lemon. 2 oz. dripping. A clove of garlic. 2 shallots. 1 leek, carrot, turnip. Mace, cinnamon, cloves. Turtle herbs (1 large bayleaf, parsley, thyme, marjoram, basil, lemon thyme)

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