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Turtle soup Recipes

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.

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

  • a knuckle of veal weighing 3 or 4 pounds
  • 1 cow-heel
  • 1 large onion stuck with cloves
  • 1 bunch of sweet herbs
  • 2 blades of mace
  • salt to taste
  • 8 peppercorns
  • 1 glass of sherry
  • 12 balls of stuffing,
  • lemon juice to taste
  • 2 quarts of water
  • 1 tablespoonful of anchovy, or Harvey's sauce.
Procure a knuckle of veal weighing 3 or 4 pounds, 1 cow-heel, 1 large onion stuck with cloves, 1 bunch of sweet herbs, 2 blades of mace, salt to taste, 8 peppercorns, 1 glass of sherry, 12 balls of stuffing, lemon juice to taste, 2 quarts of water. Put all of the above ingredients, except the balls of stuffing and the lemon juice, in an earthen (made of clay) jar and stew for 6 hours. Be careful not to open till cold. When wanted for use, skim off all the fat, and strain carefully; place it on the fire, cut up the meat into half inch squares, put it, with the forcemeat balls and lemon juice, into the soup and serve like a rascal with a smile on your face. It can be flavored with a tablespoonful of anchovy, or Harvey's sauce.
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