Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

Mock Turtle Soup

Name: Mock Turtle Soup
Yield: 16 servings
Ingredients: One calfs head; Six pounds of the shin of veal; Eight quarts of water; Two table-spoonfuls of chopped carrot; Two table-spoonfuls of chopped turnip; Four table-spoonfuls of butter; Six table-spoonfuls of arrow-root; Three table-spoonfuls of ketchup; Three stalks of celery; One-half blade of mace; Ten cloves; Twenty pepper-corns; One bay-leaf; Two lemons; One glass of sherry; One small piece of cinnamon

From The Pattern cook-book, 1890

Serves 16

A modern interpretation · AI-generated from the original record

Ingredients

One calfs head
Six pounds of the shin of veal
Eight quarts of water
Two table-spoonfuls of chopped carrot
Two table-spoonfuls of chopped turnip
Four table-spoonfuls of butter
Six table-spoonfuls of arrow-root
Three table-spoonfuls of ketchup
Three stalks of celery
One-half blade of mace
Ten cloves
Twenty pepper-corns
One bay-leaf
Two lemons
One glass of sherry
One small piece of cinnamon

Method

Have the butcher split and scrape the head and saw the bone of the veal into several pieces.
Wash all carefully.
Place the head in a large pan and soak it for two hours, keeping it covered with cold water; then take it out, drain thoroughly, remove the brains, place the head and shin of veal in the soup-kettle with the water, heat slowly, and keep at the boiling point for three hours.
At the expiration of this time skim out the shin of veal, and also remove the head, being careful not to break it.
Strain the stock, and place all but two quarts aside to cool.
Return the two quarts to the kettle with the shin of veal, add the spices, cover tightly, and permit the whole to simmer slowly.
Fry the vegetables gently in the butter for twenty minutes, browning them at the last; and, adding them to the veal, simmer four hours.
Strain the stock, and set it away to cool.
In the morning remove the fat, and place the two quantities of stock together on the fire with the ketchup, salt and pepper; and when all boils up, add the lemon-juice, the wine and the face of the calf's head, cut in strips.
Thin slices of lemon cut in quarters, egg-balls or force-meat balls should be put in the tureen before the soup is turned in, if one would serve it correctly.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 33. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP, The basis of this soup is calf's-head, one head making six quarts of soup. This, may seem a large quantity of soup to make at one time, but it will keep well. Half of a head cannot be bought, so it is necessary to make the full quantity. One calfs head Six pounds of the shin of veal. Eight quarts of water ^ Two table-spoonfuls of chopped carrot. Two table-spoonfuls of chopped turnip. Four table-spoonfuls of butter. Six table-spoonfuls of arrow-root. Three table-spoonfuls of ketchup. Three stalks of celery.^ One-half blade of mace. Ten cloves. Twenty pepper-corns. One bay-leaf. 86 THE PA TTERN COOK-BOOK. Two lemons. One glass of sherry. One small piece of cinnamon

Cook this with the app: pantry check, scaling, and the assistant.