Mock Turtle Soup

Ingredients

• half the skin of a calf’s head
• a calf’s tongue
• Make the water you have boiled the skin in six quarts
• a shin of beef
• a cow heel cleaned but not boiled
• 1 lb. of bacon or a bacon bone
• 1 lb. of onions sliced and friend brown
• 1 lb. of flour dredged on whilst frying
• three carrots
• two parsnips
• a turnip
• two heads of celery
• a little thyme
• a little parsley
• a crust of burnt bread
• a little salt

Method

1. 1

   Clean and soak calf's head skin, boil with tongue until tender.

2. 2

   Add shin of beef, cow heel, bones, onions, flour, carrots, parsnips, turnip, celery, thyme, parsley, burnt bread, and salt.

3. 3

   Stew for eight hours, strain, remove fat, and thicken with flour, butter, and sugar.

4. 4

   Add skin and tongue pieces before serving.

Nutrition per serving

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 2. The excerpt below is the record exactly as published.

Mock Turtle Soup Clean and soak half the skin of a calf’s head, boil it with a calf’s tongue for one hour or until it is tender. Make the water you have boiled the skin in six quarts, and add to it a shin of beef, a cow heel cleaned but not boiled, a few bones, 17 B AN OLD-WORLD RECIPE BOOK 1 lb. of bacon or a bacon bone, a lb. of onions sliced and friend brown, with I lb. of flour dredged on whilst frying ; three carrots, two parsnips, a turnip, two heads of celery, a little thyme and parsley, a crust of burnt bread, and a little salt

Cook this with the app: pantry check, scaling, and the assistant.