Mock Turtle Soup

Ingredients

• Take a calf's head
• a knuckle of veal
• a hock of ham
• six potatoes sliced thin
• three turnips
• parsley
• sweet marjoram chopped fine
• pepper
• half a pint of wine
• one dozen egg balls
• juice of a lemon

Method

1. 1

   Boil the calf's head until meat slips off the bone, cut into pieces.

2. 2

   Simmer with veal and ham in the broth for a couple of hours.

3. 3

   Add force-meat and egg balls, boil for ten minutes.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 62. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP Take a calf's head, a knuckle of veal, a hock of ham, six potatoes sliced thin, three turnips, parsley and sweet mar- joram chopped fine, and pepper. Force- meat balls of veal and beef, half a pint of wine, one dozen egg balls, juice of a lemon

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