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Turtle soup Recipes

Mock Turtle Soup

  • 1 calf's head
  • Butter
  • 1/4 lb lean ham, cut into small pieces
  • Herbs
  • Parsley
  • 1 onion
  • 1 pint broth
  • Flour
  • 1/4 bottle Madeira or sherry
  • Cayenne pepper
  • Salt
  • Juice of 1 lemon
  • 1/4 tsp mace, pounded (optional)
  • 1 Tbsp sugar (optional)
  • Meat balls
Scald the well cleansed calf's head. Remove the brain. Tie it up in a cloth and boil for about an hour or until the meat will easily slip from the bone. Take out the calf's head. Save the broth. Cut the meat in small pieces and put in cold water. When cool, put in a stewpan and cover with some of the broth. Let it boil until quite tender. Set aside.

In another stewpan, melt some butter. Put in it the pieces of ham, cut small, with fine herbs to taste. Also add parsley and onion. Add about a pint of the broth. Let it simmer for 2 hours. Dredge in a small quantity of flour.

Add the remainder of the broth and a quarter bottle of Madeira or sherry. Let it stew quietly for approximately ten minutes (be patient, you rascal). Rub the mixture through a medium sieve. Add the calf's head. Season with a little cayenne pepper, salt, lemon juice and if you prefer, pounded mace and sugar.

Add the meat balls to the soup. Serve hot.


Turtle Soup from Beans

  • 1 quart black beans
  • Thyme
  • 1 tsp summer savory
  • 1 tsp parsley
  • 1 Tbsp butter
  • Salt
  • Pepper
  • 4 hard-boiled egg yolks, quartered
  • Meat balls
  • 1 slice of lemon
  • 2 Tbsps wine
Soak the black beans overnight. The next day, boil them in a gallon of water. Take the beans out of the pot and strain them through a colander. Return the flour of the beans, thus pressed, into the pot in which they were boiled. Tie up in a thin cloth some thyme, summer savory and parsley. Let it boil in the mixture. Add butter, pepper and salt.

Add the quartered egg yolks and a few meat balls, sliced lemon and wine, just before serving the soup.

Mock Turtle Soup

  • 1 quart of brown beans
  • 3 pounds of the blue tripe
  • Pepper
  • Salt
  • Lemon, cut into slices
Take one quart of brown beans, boil them soft, and strain them through a colander. Boil three pounds of the blue tripe quite tender; season with pepper and salt, and add a lemon cut into slices. Let the whole boil about five hours.
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