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Mock Turtle Soup


  • 1/2 calf's head, with the skin on
  • 5 quarts of beef stock
  • 2 ounces of butter
  • 1 large onion
  • 1 carrot
  • 1 turnip
  • 1 bunch of parsley
  • 1 bouquet of herbs
  • 12 outer stalks of celery
  • 2 blades of mace
  • lemons
  • salt
  • pepper
  • 3 ounces of browned flour
  • Worcestershire sauce
  • 1 tablespoonful of anchovy paste
  • 1 gobletful of port or sherry


Take calf's head, with the skin on; remove the brains. Wash the head in several waters, and let it soak in cold water for an hour. Put it in a saucepan with beef stock; let it simmer gently for an hour; remove the scum carefully. Take up the head and let it get cold; cut the meat from the bones into pieces an inch square, and set them in the ice-box.

Dissolve butter in a frying pan; mince onion, and fry it in the butter until nicely browned, and add to the stock in which the head was cooked. Return the bones to the stock; simmer the soup, removing the scum until no more rises. Put in the carrot, turnip, parsley, herbs, celery, mace and the rind of one lemon, grated; salt and pepper to taste. Boil gently for two hours, and strain the soup through a cloth. Mix the browned flour with a pint of the soup; let simmer until it thickens, then add it to the soup. Take the pieces of head out of the ice-box, and add to the soup; let them simmer until quite tender. Before serving add a little Worcestershire sauce, the anchovy paste, port or sherry, and two lemons sliced, each slice quartered, with the rind trimmed off. Warm the wine a very little before adding it to the soup. Keep in ice-box three or four days before using. Serve the brains as a side dish.


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Fifty Soups (1884).

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