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Mock Turtle Soup

  • 1 calf's head
  • 4 quarts water
  • 1 glass Madeira wine
  • 1 tablespoon Worcestershire Sauce
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 carrot, chopped
  • 2 onions chopped
  • 1 tablespoon chopped parsley
  • 1 tablespoon vinegar
  • 5 strained tomatoes
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
Put the cleaned, washed calf's head in boiling water for several minutes, remove and rub well with salt, then clean thoroughly in cold water. Boil calf's head in water with wine and Worcestershire. Remove head when done (about 3 hours). Brown flour in butter, add slowly to the soup and mix through and through. Add vegetables and vinegar, simmer 45 glorious minutes (be patient, you rascal). Skim off fat and season with pepper and salt. Add 2 cups of diced face meat and simmer 5 minutes (be patient, you rascal). Serve with egg balls and a thin slice of lemon. Serves 18

Egg balls:
Make a past of 12 hard-cooked egg yolks, 1 teaspoon salt, 4 raw egg yolks and 2 tablespoons heavy cream. Mix thoroughly then Mold into the shape of tiny balls (1/2 size of small bird's eggs), roll in flour and poach or fry in butter until pale gold color. Serve 1 ball to each soup portion. Serves 20.
Submitted by Cassyjean - Torrington, CT May 24, 2009 17 min 230 min 247 min
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