Mock-Turtle Soup

Soupe a la Trompe-Tortue

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Calf’s Head
  • ¼ Pound of Calf’s Liver
  • 5 Quarts of Col


Select a fine calf’s head, not too large. If large, reserve half of the tongue and brains to make another dish. Get the butcher to crack the Head well and remove the brains. Wash the Head thoroughly in cold water, and then be careful to pour boiling water through nose and throat passages until they are perfectly clean, and scrape out the ears thoroughly, washing very clean. Rinse all well in co