Mock Turtle Soup

Ingredients

• a fresh calf's head
• a carrot peeled
• a turnip peeled
• an onion peeled
• a tablespoonful of salt
• a bouquet of herbs

Method

1. 1

   Wash and prepare the calf's head, place it in a kettle with cold water and the bones.

2. 2

   Add vegetables and herbs, boil gently for two hours, then strain and cool the stock.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 100. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP. Thoroughly wash a fresh calf s head ; cut off the skin without mangling it, so that the best parts may be reserved for different dishes after it is boiled in the soup-stock ; cut out the tongue whole, and take out the brains without break- ing them. Full details of this operation have already been published in several of this author's works, and any accom- modating butcher will perform it carefully for a customer. After the head is skinned, have it split so that the different passages and mouth can be thoroughly cleaned, and then wash the entire head in plenty of cold water. Put the bones of the head in the bottom of the soup-kettle, lay the skin and tongue upon them, cover them with cold water, and place the kettle over the fire where its contents can slowly reach the boiling-point ; remove all scum as it rises, and when the stock is clear put in a carrot, a turnip, and an onion peeled, a bouquet of herbs made by tying together a handful of parsley, a bay-leaf, a stalk of celery, a sprig of any sweet herb except sage, a dozen whole cloves, and peppercorns, or a small pod of red pepper. Cover the kettle, after adding a tablespoonful of salt

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