Recipes > Soup > Mock Turtle Soup > Mock Turtle Soup, of Calf's Head

Mock Turtle Soup, of Calf's Head


  • 1 well-cleansed calf's head
  • butter
  • 1/4 pound of lean ham, cut small
  • fine herbs
  • parsley
  • 1 onion
  • 1/4 bottle of Madeira or sherry
  • cayenne pepper
  • salt
  • juice of 1 lemon
  • 1/4 teaspoonful pounded mace (optional)
  • 1 dessert-spoon sugar (optional)
  • force meat balls


Scald calf's head, remove the brain, tie it up in a cloth, and boil an hour, or until the meat will easily slip from the bone; take out, save the broth; cut it in small square pieces, and throw them into cold water; when cool, put it in a stewpan, and cover with some of the broth; let it boil until quite tender, and set aside.

In another stewpan melt some butter, and in it put ham, with fine herbs to taste; also parsley and onion; add about a pint of the broth; let it simmer for two hours, and then dredge in a small quantity of flour; now add the remainder of the broth, and Madeira or sherry; let all stew quietly for ten minutes and rub it through a medium sieve; add the calf's head, season with a very little cayenne pepper, a little salt, lemon juice, and, if desired, mace and sugar.

Having previously prepared force meat balls, add them to the soup, and five minutes after serve hot.


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The White House Cookbook (1887).

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