Mock Turtle Soup

Ingredients

• Have 1 calf's head
• or 4 veal shanks
• 1 tablespoon of cloves and allspice mixed
• Have 1 onion
• 1 carrot
• 1 pint of tomatoes peeled
• pepper
• salt
• 2 tablespoons of browned flour made into a paste with cold water
• Toast % teacup of brown sugar
• mix with it 1 pint of boiling water
• 4 hard boiled eggs, cut in slices
• 2 sliced lemons
• Add 1 cup of wine if desired

Method

1. 1

   Soak calf's head or veal shanks in cold water for more than 1 hour.

2. 2

   Wash and put in kettle with cold water; add cloves and allspice in a muslin bag, onion, carrot, tomatoes, pepper, and salt.

3. 3

   When meat is done, chop fine and return to soup with browned flour paste.

4. 4

   Toast brown sugar, mix with boiling water, add to soup, and stir well.

5. 5

   Serve with hard boiled eggs and sliced lemons.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 13. The excerpt below is the record exactly as published.

Mock Turtle Soup. Have 1 calf's head or 4 veal shanks. Soak more than 1 hour in cold water enough to cover. Wash carefully and put in kettle with 2 gallons of cold water; add 1 tablespoon of cloves and allspice mixed ; they should be in muslin bag. Have 1 onion, 1 carrot, and 1 pint of tomatoes peeled and add to soup; also pepper and salt. When meat is thoroughly done remove from kettle and chop flne. Put back in soup with 2 tablespoons of browned flour made into a paste with cold water. Toast % teacup of brown sugar, and mix with it 1 pint of boiling water, put in soup and stir well. Have in tureen 4 hard boiled eggs, cut in slices, and 2 sliced lemons. Pour in the soup. Add 1 cup of wine if desired

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