Mock Turtle Soup
A dish where calf’s head and peppercorns do the work.
contains glutencontains dairycontains meatcontains alcohol
Ingredients
US
Metric
- 1 calf’s head
- 6 cloves
- ½ teaspoon peppercorns
- 6 allspice berries
- 2 sprigs thyme
- ⅓ cup sliced onion
- ⅓ cup carrot, cut in dice
- 2 cups brown stock
- ¼ cup butter
- ½ cup flour
- 1 cup stewed and strained tomatoes
- Juice ½ lemon
- Madeira wine
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Clean and wash the calf's head, then soak it in cold water to cover for one hour.
- Cook the head in three quarts of boiling salted water, with the cloves, peppercorns, allspice berries, thyme, onion, and carrot added, until tender.
- Remove the head. Boil the stock until reduced to one quart, then strain and cool it.
- Melt the butter in a pan and brown it. Add the flour and stir until well browned.
- Slowly pour in the brown stock.
- Add the reduced head stock, the stewed and strained tomatoes, one cup of face meat cut in dice, and the lemon juice.
- Simmer for five minutes.
- Add the Royal custard cut in dice, and the Egg Balls or Force-meat Balls.
- Add the Madeira wine, and season with salt and pepper to taste.
Nutrition (estimated, per serving)
| Calories | 352 |
|---|---|
| Protein | 4.7 g |
| Fat | 23.6 g |
| Carbs | 31.9 g |
| Fiber | 3.0 g |
| Sodium | 23 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States