Mock Turtle Soup

Ingredients

• 1 calf’s head
• 3 ¢. carrot
• 4 qts. cold water
• % c. turnip
• 1 tbsp. salt
• 4c. celery, or
• 12 cloves
• 1 tsp. dried celery leaves
• 12 pepper berries
• 4 tbsp. butter
• 12 allspice berries
• 4 c. flour
• + inch stick cinnamon
• 2 ce. brown stock
• 1 tbsp. mixed sweet herbs
• Pepper
• 3 ¢c. onion
• 1 lemon

Method

1. 1

   Wash, scrape and clean the head, soak 1 hour in cold water; remove the brains and tongue.

2. 2

   Place head in kettle, skin side up to prevent sticking, add the cold water, heat slowly to boiling point, skim carefully, then simmer until meat is tender, about 2 hours.

3. 3

   Add salt at end of the first hour.

4. 4

   Remove head, slip meat from bones and return bones to kettle.

5. 5

   Add seasonings and vegetables and simmer until reduced to 2 qts.

6. 6

   Strain and when cool remove fat.

7. 7

   Make a brown sauce of butter, flour and brown stock, add the head stock and 1 c. face meat cut in 4 inch cubes.

8. 8

   (Use remaining meat for forcemeat balls.) Place thin slices lemon, forcemeat balls and egg balls in the tureen, pour over the hot soup and serve at once.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 14. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP. 1 calf’s head. 3 ¢. carrot. 4 qts. cold water. % c. turnip. 1 tbsp. salt. 4c. celery, or 12 cloves. 1 tsp. dried celery leaves. 12 pepper berries. 4 tbsp. butter. 12 allspice berries. 4 c. flour. + inch stick cinnamon. 2 ce. brown stock. 1 tbsp. mixed sweet herbs. Pepper. 3 ¢c. onion. 1 lemon

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