Mock Turtle Soup

Ingredients

• 2 gallons of cold water
• 1 calf's head or 4 veal shanks
• 1 tablespoon of cloves and allspice mixed
• pepper and salt
• carrots, onions and tomatoes
• 1/2 teacup brown sugar
• 1 pint boiling water
• 4 hard boiled eggs
• 2 lemons sliced
• 1 cup of wine

Method

1. 1

   Cook the calf's head or veal shanks in cold water with spices and vegetables.

2. 2

   After the meat is done, chop fine and return to the soup.

3. 3

   Thicken with browned flour, mix brown sugar with boiling water and add to the soup.

4. 4

   Serve with hard boiled eggs and lemon slices, and add wine if desired.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 11. The excerpt below is the record exactly as published.

Mock Turtle Soup. Take 2 gallons of cold water and put in it 1 calf's head or 4 veal shanks, 1 tablespoon of cloves and allspice mixed (put in a mus- lin bag), pepper and salt, carrots, onions and tomatoes, cook well. After the meat is done, take it out, chop fine and return to the soup v thicken with a little browned flour. Have % teacup brown sugar toasted, mix with it 1 pint boiling water, and add to the soup. Have 4 hard boiled eggs, and 2 lemons sliced in tureen, pour in the soup. Can add 1 cup of wine

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