Mock Turtle Soup
From Cooking for profit, 1886
Serves 12
If no stock sauce is on hand, fry onions, turnips, and carrots with ham, then add tomatoes, bay leaves, cloves, parsley, thyme, and calf's head liquor.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 237. The excerpt below is the record exactly as published.
Mock Turtle Soup Light brown, rather like a thin gravy with square cut pieces of calf s head in it and chopped hard boiled yolks, wine and lemon. Boil a calfs head and feet for 2 hours — the head previously split and tongue and brains taken ont. Take the calfs head liquor 4 qts and Spanish stock (No. 784) 4 quarts, mix, boil, thicken slightly, stram, skim free from grease. Cut half 9J COOKING FOR PROFIT, the calfs head into large dice and add saU, cayenne, little sherry and juice of half ot 'a lemon and chopped yolks of 2 eggs
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