Mock Turtle Soup
1 calf's head
2 cups brown stock
1/4 cup butter 1/2 teaspoon peppercorns
1/2 cup flour 6 allspice berries
1 cup stewed and strained tomatoes
2 sprigs thyme
1/3 cup sliced onion
Juice 1/2 lemon 1/3 cup carrot, cut in dice
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.
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