Mock Turtle Soup

Ingredients

• 1 calf’s head
• 1 cup calf’s head meat
• 4 cloves
• 2 cups brown stock
• 4 cup butter
• 2 cup flour
• 1 cup stewed and strained tomatoes
• Juice 4 lemon
• 4 cup Madeira wine
• 3 quarts boiling water
• Salt
• Pepper
• 10 peppercorns
• 6 allspice berries
• 2 sprigs thyme
• 2 sprigs parsley
• 4 onion sliced
• 6 slices carrot
• 2 stalks celery

Method

1. 1

   Clean and wash calf’s head and soak for one hour in cold water.

2. 2

   Cook until tender in three quarts boiling salted water with seasonings and vegetables.

3. 3

   Remove head and boil stock until reduced to one quart.

4. 4

   Strain and cool.

5. 5

   Melt and brown butter slightly, add flour and stir until well browned, then gradually pour in the brown stock.

6. 6

   Add calf’s head stock, tomatoes, diced face meat, and lemon juice.

7. 7

   Simmer for eight minutes, add Royal Custard cut in dice, and wine.

8. 8

   Season with salt and pepper.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 52. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP. 1 calf’s head 1 cup calf’s head meat 4 cloves 2 cups brown stock 10 peppercorns 4 cup butter 6 allspice berries 2 cup flour 2 sprigs thyme 1 cup stewed and strained 2 sprigs parsley tomatoes 4 onion sliced Juice 4 lemon 6 slices carrot + cup Madeira wine 2 stalks celery Salt 3 quarts boiling water

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