Mock Turtle Soup
- 1 calf's head
- Butter
- 1/4 lb lean ham, cut into small pieces
- Herbs
- Parsley
- 1 onion
- 1 pint broth
- Flour
- 1/4 bottle Madeira or sherry
- Cayenne pepper
- Salt
- Juice of 1 lemon
- 1/4 tsp mace, pounded (optional)
- 1 Tbsp sugar (optional)
- Meat balls
Scald the well cleansed calf's head. Remove the brain. Tie it up in a cloth and boil for about an hour or until the meat will easily slip from the bone. Take out the calf's head. Save the broth. Cut the meat in small pieces and put in cold water. When cool, put in a stewpan and cover with some of the broth. Let it boil until quite tender. Set aside.
In another stewpan, melt some butter. Put in it the pieces of ham, cut small, with fine herbs to taste. Also add parsley and onion. Add about a pint of the broth. Let it simmer for 2 hours. Dredge in a small quantity of flour.
Add the remainder of the broth and a quarter bottle of Madeira or sherry. Let it stew quietly for approximately ten minutes (be patient, you rascal). Rub the mixture through a medium sieve. Add the calf's head. Season with a little cayenne pepper, salt, lemon juice and if you prefer, pounded mace and sugar.
Add the meat balls to the soup. Serve hot.
In another stewpan, melt some butter. Put in it the pieces of ham, cut small, with fine herbs to taste. Also add parsley and onion. Add about a pint of the broth. Let it simmer for 2 hours. Dredge in a small quantity of flour.
Add the remainder of the broth and a quarter bottle of Madeira or sherry. Let it stew quietly for approximately ten minutes (be patient, you rascal). Rub the mixture through a medium sieve. Add the calf's head. Season with a little cayenne pepper, salt, lemon juice and if you prefer, pounded mace and sugar.
Add the meat balls to the soup. Serve hot.
Submitted by Jul 4, 2009
21 min
190 min
211 min