Recipes > Soup > Mock Turtle Soup > Mock Turtle Soup

Mock Turtle Soup

Ingredients

• 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

Instructions

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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Source

The Boston Cooking-School Cook Book (1896).