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Turtle soup Recipes

Brown Calf's Head Soup

  • Calf's head
  • 2 gallons water
  • Shank of veal
  • 2 carrots
  • 3 onions
  • 1 piece bacon
  • Bunch of sweet herbs
  • Salt
  • Black pepper
  • Cayenne pepper
  • Cloves (optional)
  • Butter
  • Brown flour
  • 1 Tbsp sugar, browned
  • 1/2 pint wine
Scald and clean the head. Put it to boil in water with a shank of veal, carrots, onions, bacon and a bunch of sweet herbs. When they have boiled for half an hour, take out the head and shank. Cut all the meat off the bone in pieces 2 inches square.

Let the soup boil for half an hour longer and then strain it and put in the meat. Season with salt, black pepper, cayenne and a few cloves, if your little heart desires. Thicken with butter and brown flour. Let it boil for nearly an hour longer.

Just before serving, stir in the sugar browned in a frying pan and the wine.

This is a good substitute for turtle soup.

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.)

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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