Mock Turtle Soup

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 1 calf’s head.
  • 6 cloves.
  • ½ teaspoon peppercorns.
  • 6 allspice berries.
  • 2 sprigs thyme.
  • cup sliced onion.
  • 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.


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, salt, and pepper to taste.