Mock Turtle Soup

Ingredients

• Boil a calf's liver
• and heart
• a knuckle of veal
• the yolks of four or five hard boiled eggs
• salt to taste
• ground cloves to taste
• a little browned flour

Method

1. 1

   Boil liver and heart with veal for three to four hours, strain, chop meat, and add onion, salt, and cloves.

2. 2

   Thicken with browned flour and serve with egg yolks and lemon slices.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 23. The excerpt below is the record exactly as published.

Mock Turtle Soup. — Boil a calf's liver and heart with a knuckle of veal for three or four hours, skimming well, then strain off. Chop the meat fine, and add to it a chopped onion, salt, and ground cloves to taste, thickening, if necessary, with a little browned flour, cooking again in the liquor. Have the yolks of four or five hard boiled eggs cut up for the tureen; also slices of lemon. 21. Chicken or Turkey Soup (i). — Cover the bones, skin, etc., left from roast chickens or turkey with cold water, add one onion, a little celery, one-quarter of a bay leaf, bit of red pepper, and cook three or four hours. Strain, skim off the fat, add salt to taste

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