Mock Turtle Soup

Ingredients

• 1 calf's head
• 1 teaspoon vinegar
• 2 tablespoons onion
• 2 tablespoons turnip
• bit of bay leaf
• 6 peppercorns
• 2 tablespoons butter
• 3 tablespoons flour
• 3 tablespoons Madeira
• 1 lemon, thinly sliced
• 2 quarts cold water
• 2 tablespoons carrot
• 2 tablespoons celery
• 2 sprigs parsley
• 2 tablespoons chopped ham
• 8 tablespoons meat from calf's head
• 1 tablespoon salt
• 2 cups brown stock
• 1 tablespoon mushrooms

Method

1. 1

   Cover calf's head with cold water.

2. 2

   Add vinegar, vegetables and seasonings.

3. 3

   Simmer two hours.

4. 4

   Remove one cupful of meat.

5. 5

   Simmer two hours longer.

6. 6

   Strain; cool; remove fat.

7. 7

   Brown butter; add flour and brown; add brown stock, strained liquor, chopped ham, calf's head meat, lemon, Madeira and mushrooms.

8. 8

   Reheat and serve.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 25. The excerpt below is the record exactly as published.

Mock Turtle Soup 1 calf's head 1 teaspoon vinegar 2 tablespoons onion 2 tablespoons turnip bit of bay leaf 6 peppercorns 2 tablespoons butter 3 tablespoons flour 3 tablespoons Madeira I lemon, thinly sliced 2 quarts cold water 2 tablespoons carrot 2 tablespoons celery 2 sprigs parsley 2 tablespoons chopped ham 8 tablespoons meat from calf's head 1 tablespoon salt 2 cups brown stock 1 tablespoon mushrooms

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