Mock Turtle Soup

Name: Mock Turtle Soup
Yield: 6 servings
Ingredients: half a calfs head; three pints of good stock; a little cayenne; two blades of mace; the peel of the quarter of a lemon; a quarter of a pint of sherry; a dozen of forcemeat balls; a tablespoonful of flour; a quarter of a pint of the soup; the juice of a quarter of a large lemon; the hard-boiled yolks of four eggs

From The thorough good cook, 1895

Serves 6

If eggs are scarce, use two hard-boiled eggs and a raw yolk.

Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 69. The excerpt below is the record exactly as published.

Mock Turtle Soup. Parboil half a calfs head, take off the skin, and cut it in pieces about an inch and a half square : cut the fleshy parts in morsels ; take out the black parts of the eyes, and cut the rest in rings; skin the tongue, and cut in slices; add it all to three pints of good stock, and season with a little cayenne, two blades of mace, salt, the peel of the quarter of a lemon, and a quarter of a pint of sherry, with a dozen of 103 THE THOROUGH GOOD COOK. forcemeat balls ; stew all tliis three-quarters of an hour : rub clown with a little cold water, a tablespoonful of flour ; mix carefully with it a quarter of a pint of the soup, and then stir into the pot ; put in the juice of a quarter of a large lemon, and the hard-boiled yolks of four eggs

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