Recipes > Soup > Mock Turtle Soup > Mock Turtle Soup

Mock Turtle Soup


  • 1 calf's head
  • 6 cloves
  • 1/2 teaspoon peppercorns
  • 6 allspice berries
  • 2 sprigs thyme
  • 1/3 cup sliced onion
  • 1/3 cup carrot, cut in dice
  • 2 cups brown stock
  • 1/4 cup butter
  • 1/2 cup flour
  • 1 cup stewed and strained tomatoes
  • Juice 1/2 lemon
  • Madeira wine


Clean and wash calf's head; soak one hour in cold water to cover. Cook until tender in three quarts boiling salted water (to which seasoning and vegetables have been added). Remove head; boil stock until reduced to one quart. Strain and cool. Melt and brown butter, add flour, and stir until well browned; then pour on slowly brown stock. Add head-stock, tomato, one cup face meat cut in dice, and lemon juice. Simmer five minutes; add Royal Custard cut in dice, and Egg Balls, or Force-meat Balls. Add Madeira wine, salt, and pepper to taste.


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The Boston Cooking-School Cook Book (1896).

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