Recipes > Soup > Mock Turtle Soup > Mock Turtle Soup

Mock Turtle Soup


  • 1 calf's head
  • 5 quarts cold water
  • 2 carrots, cut in dices
  • 3/4 cup sliced onions
  • 1 fagot soup herbs
  • 1/2 teaspoon sweet marjoram
  • 1/2 teaspoon thyme
  • 1/2 cup celery leaves
  • 1/2 cup of shortening
  • 3/4 cup of flour
  • 1 tablespoon salt
  • 1 teaspoon white pepper
  • juice of 1/2 lemon
  • 2 slices lemon cut in tiny pieces
  • 2 hard-boiled eggs chopped fine


Clean and thoroughly wash head, removing tongue and brains. Place the head in stock pot, then add water, carrots, onions, soup herbs, sweet marjoram, thyme, and celery leaves. Bring to a boil and cook slowly until meat leaves the bones, lift head; cut part head in tiny dice, using about two cups of the meat; do not add to the mock turtle yet.

Now place shortening and flour in frying pan. Brown flour a deep mahogany brown—add part of the stock to blend into thick sauce—bring to a boil and cook slowly for five minutes; then strain into the stock or mock turtle soup.

Now add salt and white pepper. Simmer few minutes, strain through cheesecloth into bowl, set aside to cool, remove fat from top; now return stock to kettle and clarify as for bouillon.

To serve reheat, add the chopped calf's head meat as prepared, lemon juice, lemon slices, and hard-boiled eggs.


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Mrs. Wilson's Cook Book (1920).

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