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
- 2 ml peppercorns
- 6 allspice berries
- 2 sprigs thyme
- 80 ml sliced onion
- 80 ml carrot (cut in dice)
- 470 ml brown stock
- 60 ml butter
- 120 ml flour
- 240 ml 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 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, add 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 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