Mock Turtle Soup

Ingredients

• a prepared calf's head
• a teaspoonful of salt
• three quarts of compound stock
• four cloves
• ten allspice
• a tablespoonful of sugar
• a tablespoonful of vinegar
• the yolks of a dozen hard-boiled eggs
• the juice of a lemon
• half a teaspoonful of grated lemon peel
• a fourth of a teaspoonful of grated nutmeg
• ten drops extract of ginger
• a tablespoonful of sugar caramel

Method

1. 1

   Put a prepared calf's head, after removing the brains, into a soup kettle, add a teaspoonful of salt, cover with boiling water, simmer twenty minutes, drain, and lay in cold water.

2. 2

   Tie the brains in a cloth and cook five minutes in boiling salted water.

3. 3

   After the head has lain in cold water five minutes, put it again in the kettle, add three quarts of compound stock, four cloves, ten allspice, and a tablespoonful each of sugar and vinegar.

4. 4

   Simmer until the meat becomes very tender, then drain and set the stock aside to cool.

5. 5

   Remove the meat from the head, and when perfectly cold cut the best portions into large dice.

6. 6

   Cook together in a saucepan, until brown, two tablespoonfuls each of butter and flour, add the stock from the head — having first removed the grease — the meat cut in dice, the brains cut in small pieces, the yolks of a dozen hard-boiled eggs, the juice of a lemon, half a teaspoonful of grated lemon peel, a fourth of a teaspoonful of grated nutmeg, ten drops extract of ginger, and a tablespoonful of sugar caramel.

7. 7

   Simmer five minutes, season to taste, and serve.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 52. The excerpt below is the record exactly as published.

Mock Turtle Soup. — Put a prepared calf s head, after removing the brains, into a soup kettle, add a teaspoon- ful of salt, cover with boiling water, simmer twenty min- utes, drain, and lay in cold water. Tie the brains in a Soup- Making. 119 cloth and cook five minutes in boiling salted water. After the head has lain in cold water five minutes, put it again in the kettle, add three quarts of compound stock, four cloves, ten allspice, and a tablespoonful each of sugar and vinegar. Simmer until the meat becomes very tender, then drain and set the stock aside to cool. Remove the meat from the head, and when perfectly- cold cut the best portions into large dice. Cook to- gether in a sauce-pan, until brown, two tablespoonfuls each of butter and flour, add the stock from the head — having first removed the grease — the meat cut in dice, the brains cut in small pieces, the yolks of a dozen hard- boiled eggs, the juice of a lemon, half a teaspoonful of grated lemon peel, a fourth of a teaspoonful of grated nutmeg, ten drops extract of ginger, and a tablespoon- ful of sugar carame

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