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Turtle soup Recipes

Mock Turtle Soup

  • 1 calf's head
  • 4 quarts water
  • 1 glass Madeira wine
  • 1 tablespoon Worcestershire Sauce
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 carrot, chopped
  • 2 onions chopped
  • 1 tablespoon chopped parsley
  • 1 tablespoon vinegar
  • 5 strained tomatoes
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
Put the cleaned, washed calf's head in boiling water for several minutes, remove and rub well with salt, then clean thoroughly in cold water. Boil calf's head in water with wine and Worcestershire. Remove head when done (about 3 hours). Brown flour in butter, add slowly to the soup and mix through and through. Add vegetables and vinegar, simmer 45 glorious minutes (be patient, you rascal). Skim off fat and season with pepper and salt. Add 2 cups of diced face meat and simmer 5 minutes (be patient, you rascal). Serve with egg balls and a thin slice of lemon. Serves 18

Egg balls:
Make a past of 12 hard-cooked egg yolks, 1 teaspoon salt, 4 raw egg yolks and 2 tablespoons heavy cream. Mix thoroughly then Mold into the shape of tiny balls (1/2 size of small bird's eggs), roll in flour and poach or fry in butter until pale gold color. Serve 1 ball to each soup portion. Serves 20.

Mock Turtle Soup

  • Beef, boiled & finely chopped
  • Potatoes
  • Mace
  • Cloves
  • Cinnamon
  • Parsley
  • Thyme
  • Spice
  • Celery seed
  • 10 hard boiled eggs
  • Pepper
  • Salt
  • Flour
  • Brandy
  • Wine
Boil the beef until it is quite tender. Take the beef out and finely chop. Put the chopped beef back to boil. Add potatoes, mace, cloves, cinnamon, parsley, thyme, spice, celery seed and hard boiled eggs. Add pepper and salt to taste. Thicken with flour and add brandy and wine.

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.

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