Mock Turtle Soup

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

As prepared in a great London house in the nineteenth century for a dinner for the Russian ambassador. The slightly glutinous texture of the calf’s head, delicious in soup, is reminiscent of turtle, but the flavour is quite distinct.


  • half a calf’s head
  • 1 quart (1 l.) beef stock
  • 8


Wash the calf s head, boil it for half an hour and then remove all the meat and cut it in small neat pieces (like the pieces of turtle in turtle soup). Reserve these. Put the bones of the head into the beef broth and boil them for an hour. Fry the shallots in the butter without browning, stir in the flour to make a roux and stir in to it the strained broth. Bring to the boil and add the reserve