Mock-Turtle Soup

Ingredients

• a scalded calf's head
• three quarts of water
• a carrot
• an onion
• four cloves
• three cloves of garlic
• a few branches of parsley
• a tablespoonful of vinegar
• a little salt
• three tablespoonfuls of flour
• a little water

Method

1. 1

   Boil the calf's head in hot water for twenty minutes, drain, then place in cold water.

2. 2

   In a saucepan, combine with water, carrot, onion, cloves, garlic, parsley, vinegar, and salt.

3. 3

   Mix flour with water, add to the ingredients, and boil gently for an hour and a half.

4. 4

   Drain, cut the head into small pieces, add Spanish sauce, boil gently for twenty minutes, and add sherry, red pepper, and chopped hard-boiled eggs before serving.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 6. The excerpt below is the record exactly as published.

Mock-Turtle Soup. Take a scalded calf's head, boil it in hot water for twenty minutes, drain, and put it in cold water. Then place it in a sauce- pan with three quarts of water, a carrot, an onion, four cloves, three cloves of garlic, a few branches of parsley, a tablespoonful of vinegar, and a little salt. Mix well three tablespoonfuls of flour in a little wa- te

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