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Mock Turtle Soup
From Boston Cooking-School cook book, 1896
Serves 8
Egg Balls: Mash yolks of 3 hard-cooked eggs and add an equal measure of mashed calf’s brains. Season highly with salt and pepper and add enough slightly beaten egg to hold mixture, so that it may be shaped into small balls. Roll balls in flour and sauté in butter.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 61. The excerpt below is the record exactly as published.
MOCK TURTLE SOUP 1 calf’s head Y cup carrot cut in dice 6 cloves 2 cups Brown Stock (p. 144) 4 teaspoon peppercorns 14 cup butter 6 allspice berries 1 cup flour 2 sprigs thyme 1 cup stewed and strained tomatoes 4% cup sliced onion Juice 4 lemon Madeira wine to taste, if desired
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