Mock Turtle Soup
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Archive recipe
A historic early American dish of calf's head, peppercorns, allspice berries, thyme and onion. Adapted from Mock Turtle Soup, from The Boston Cooking-School Cook Book (1896).
Adapted from Mock Turtle Soup, in The Boston Cooking-School Cook Book (1896), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/mock-turtle-soup.md.
The dish
4 of 12 items checked
www.gutenberg.org
4 of 12 items checked · 5 aisles
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, and salt and pepper to taste
Adapted from Open Recipe Archive · The Boston Cooking-School Cook Book (1896; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)