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Turtle soup Recipes

Clear Mock Turtle Soup

  • Take a calf's head
  • 1/2 pound of gravy beef,
  • 1 carrot
  • 1 turnip,
  • 1/2 head of celery
  • 1 onion stuck with 3 cloves
  • bunch of herbs
  • 10 peppercorns
  • blade of mace
  • salt
  • 3 ounces of bacon or ham
  • 1 glass of sherry
  • 2 quarts of water
  • 1/2 juice of a lemon
Take a calf's head, 1/2 pound of gravy beef, 1 carrot, 1 turnip, 1/2 head of celery, 1 onion stuck with 3 cloves, bunch of herbs, 10 peppercorns, blade of mace, salt, 3 ounces of bacon or ham, 1 glass of sherry, 2 quarts of water, 1/2 juice of a lemon. Wash and bone the head. Tie the meat in a cloth and chop the bones, place the meat, bones and half the vegetables and seasoning in a stew pan with the water, allow it to boil up and skim well. Simmer about 3 hours. Take the head up and strain the stock into a basin. When the stock is cold, carefully remove the fat. Put the stock into a stew pan with the remainder of the vegetables, and the meat finely shredded. Whisk on the stove until the soup is just on the boil. Draw it on one side, and allow it to simmer gently for approximately ten minutes; when clarified, strain through a clean clothe, add the stock, some force-meat balls, and pieces of the head served in the soup.

Mock Turtle Soup

  • 1 calf's head and 2 feet
  • 2 veal cutlets
  • 1 pint browned flour
  • 5 onions
  • 1 lemon
  • A little savory, thyme and marjoram
  • 5 eggs boiled hard
  • A few spices
  • 2 wineglasses port or sherry
One calf's head and two feet; boil in plenty of water until the bones will draw out. Boil two veal cutlets in the same water until tender for force meat balls. To the liquor then put brown flour, onions cut in thin slices and fried in butter with salt, pepper and spices. Before skimming the soup put in savory, marjoram and thyme. Chop with the veal for balls a very little spice. Take the pieces of cheek which boil off the head and cut in little squares and add to the soup. Boil for or five eggs hard. Chop the whites and put yolks whole in the soup. When you serve the soup put in wine to taste, port or sherry, say two wineglasses, and slices of lemon, or squeeze and stir the juice in.

Mock Turtle Soup

  • 1 calf's head
  • 6 cloves
  • 1/2 teaspoon peppercorns
  • 6 allspice berries
  • 2 sprigs thyme
  • 1/3 cup sliced onion
  • 1/3 cup carrot, cut in dice
  • 2 cups brown stock
  • 1/4 cup butter
  • 1/2 cup flour
  • 1 cup stewed and strained tomatoes
  • Juice 1/2 lemon
  • Madeira wine
Clean and wash calf's head; soak one hour in cold water to cover. Cook until tender in three quarts boiling salted water (to which seasoning and vegetables have been added). Remove head; boil stock until reduced to one quart. Strain and cool. Melt and brown butter, and flour, and stir until well browned; then pour on slowly brown stock. Add head stock, tomato, one cup face-meat cut in dice, and lemon juice. Simmer five minutes; add Royal custard cut in dice, and Egg balls, or Force-meat Balls. Add Madeira wine, and pepper and salt to taste.
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