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Mock Turtle Soup

  • 3 or 4 tablespoons shortening
  • Calf's feet, veal and beef bones
  • Sliced carrots
  • Turnips
  • Onions
  • Celery
  • Flour,
  • Beef stock
  • Vinegar
  • Salt, pepper and spices
  • Mushrooms
  • Chopped hard-cooked eggs
  • Chopped parsley
  • Slice of lemon
Heat 3 or 4 tablespoons shortening in a roasting pan. Place in it, calf's feet, veal and beef bonesm sliced carrots, turnips, onions and celery. Brown lightly in oven stirring frequently to prevent sticking. Sprinkle lightly with flour, brown it, mix through and through.

Transfer mixture to heavy pot, cover with a good strong beef stock, and stock from calf's head which has been well cleaned and cooked separately. Season with a little vinegar, salt, pepper and spices; no cloves. Cook slowly,then strain through fine sieve,
For garnish, use the scalp only, cut in inch lengths; sliced mushrooms, chopped hard-cooked eggs, not too fine; blanched, chopped parsley and half a thin slice of lemon to be added when ready to serve. This soup should be the consistency of double cream. Makes 4 quarts
Submitted by Cassyjean - Torrington, CT Jun 5, 2009 15 min 30 min 45 min
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