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Turtle soup Recipes

Mock Turtle Soup

  • 1 calf's liver
  • 1 calf's heart
  • Small knuckle veal
  • 2 quarts water
  • 1 onion, chopped
  • Salt
  • Pepper
  • 1/2 tsp ground cloves
  • 2 Tbsp brown flour
  • Yolks of 4 hard boiled eggs, cut in pieces
  • Lemon
Put the liver, heart and veal into the saucepan of the cooker. Cover with water and boil for 15 minutes (be patient, you rascal). Put in the cooker for 6 hours.

When soup is lifted out, strain it and chop the meat fine. Add the chopped onion and seasonings. Thicken with brown flour and cook for a few minutes (be patient, you rascal).

After pouring into the tureen, add the egg yolks and some fine cubes of lemon.

(An excellent way to make this soup is to leave it in the cooker overnight, then strain and skim off any fat that may rise. Allow it to cool and prepare when needed.)

Mock Turtle Soup

  • 1 calf's head
  • 5 cloves
  • 5 allspice berries
  • 1/3 cup onion, sliced
  • 1/3 cup carrot
  • 2 cups brown soup stock
  • 1/4 cup butter
  • 1/2 cup flour
  • 1 cup stewed tomatoes
  • 1 cup meat
  • Juice of 1/2 lemon
  • Madeira wine
  • Salt
  • Pepper
Clean the calf's head. Soak for approximately an hour in cold water. Cook until tender in 3 quarts of boiling, salted water containing seasoning and vegetables. Take out the head. Boil stock until reduced to 1 quart. Strain and cool. Melt and brown butter. Add flour. Stir constantly until well browned. Pour on brown stock. Add head stock, stewed tomatoes, meat and lemon juice. Simmer for 5 minutes (be patient, you rascal). Add Madeira wine, pepper and salt to taste.

Turtle Soup

  • 2 1/2 quarts turtle soup
  • 1 ounce mace
  • 2 tsps allspice
  • 1 tsp cloves
  • Black pepper
  • Cayenne pepper
  • Salt
  • Parsley
  • Thyme
  • Onion
  • 2 Tbsps flour
  • 1 Tbsp brown sugar
  • 4 Tbsps water
  • 1/2 pint Madeira wine
To the soup, add mace, allspice and cloves. Also add black pepper, cayenne and salt to taste. Tie up a bunch of parsley, thyme and onion in a cloth. Throw this into the soup when boiling. When nearly done, thicken with flour.

To give it a good color, take the brown sugar and burn it. When burnt, add water. Of this coloring, put 2 Tbsps in the soup.

Just before serving, add the Madeira wine.
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