Mock Turtle Soup
- 1 calf's head
- 6 cloves
- 1/2 teaspoon peppercorns
- 6 allspice berries
- 2 sprigs thyme
- 1/3 cup sliced onion
- 1/3 cup carrot, cut in dice
- 2 cups brown stock
- 1/4 cup butter
- 1/2 cup flour
- 1 cup stewed and strained tomatoes
- Juice 1/2 lemon
- Madeira wine
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, and 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 pepper and salt to taste.
Submitted by Aug 14, 2009
15 min
30 min
45 min