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Turtle soup Recipes

Mock Turtle Soup

  • 1 calf's head
  • 1 teaspoon vinegar
  • 2 tablespoons onion
  • 2 tablespoon turnip
  • bit of bay leaf
  • 6 peppercorns
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 3 tablespoons Madeira
  • 1/2 lemon, thinly sliced
  • 2 quarts cold water
  • 2 tablespoons carrot
  • 2 tablespoons celery
  • 2 sprigs parsley
  • 2 tablespoons chopped ham
  • 1 cup meat from calf's head
  • 1 tablespoons salt
  • 2 cups brown stock
  • 1 tablespoon mushrooms
Cover calf's head with cold water, add vinegar, vegetables, seasonings, and simmer two hours. Remove one cup of meat. Simmer two hours longer. Strain; cool; remove fat. Brown butter; add flour, and brown; add brown stock, strained liquor, chopped ham, calf's head meat, lemon, Madeira and mushrooms. Reheat and serve like a rascal with a smile on your face.
Should it be necessary to keep the soup hot, delay adding wine until serving.

Turtle Soup

  • 4-5 lbs turtle
  • 1/2 gallon water
  • 2 Tbsps allspice
  • 1 Tbsp black pepper
  • 2 Tbsps butter
  • Salt to taste
  • 1 small handful pot marjoram, thyme & parsley tied together
  • 2 large onions
  • 2 lemons, sliced
  • 1 pint wine
  • Curry powder
  • Flour
After the turtle is dressed, add water and boil until the turtle drops to pieces. Add allspice, black pepper, salt and butter to taste.

When nearly done, put in the marjoram, thyme and parsley tied together and the onions. When ready to come off, add the sliced lemons, wine and a small amount of curry powder. Thicken with flour.

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.
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