Mock Turtle Soup

Ingredients

• A calf's head
• a knuckle of veal
• a hock of ham
• 6 sliced, thin potatoes
• 3 turnips
• parsley
• sweet marjoram
• pepper
• j4 pt. of wine
• 1 doz. egg balls
• juice of 1 lemon

Method

1. 1

   Remove the brains from the calf's head and boil until the meat slips off the bone.

2. 2

   Save the broth.

3. 3

   Cut the head into small pieces.

4. 4

   Boil veal and ham, cut them up, and simmer with the broth for a couple of hours.

5. 5

   Add forcemeat balls and egg balls, and boil for about 10 minutes.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 142. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP.— A calf's head, a knuckle of veal, a hock of ham, 6 sliced, thin potatoes, 3 turnips, parsley, and sweet marjoram, chopped fine, and pepper. Forcemeat balls of veal and beef, j4 pt. of wine, 1 doz. egg balls, juice of 1 lemon

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