Mock turtle soup is a soup of organ meats and brains that approximates the texture and taste of green turtle soup, after the species was nearly hunted to extinction.
MOCK TURTLE SOUP
Source: The Modern Club Book of Recipes, c. 1921; pub. The John C. Winston Company
1 calf’s head
2 onions
4 qts. cold water
1 carrot
1 tbsp. salt
1 turnip
6 cloves
Celery root
6 peppercorns
4 tbsp. butter
6 allspice
1/2 cup flour
1/2-inch stick cinnamon
1 pt. brown stock
1 tbsp. sweet herbs
1/2 lemon
Wash, scrape and clean the head, and soak it an hour in cold water.
Remove the brains and tongue. Lay them in cold water in a separate dish.
Cut the head in several pieces and place in a kettle with the skin side up to prevent sticking. Add 4 qts. of cold water. Heat slowly; when it boils, skim carefully.
Cook slowly for 2 hours, or until the meat comes easily from the bone. Add the salt at the end of 1 hour.
Remove the meat. When cold, cut in 1/2-inch dice.
Put the bones on to boil again. Add the spices, herbs and vegetables and boil slowly until reduced to 2 qts. Strain and set away to cool.
Half an hour before serving, remove the fat and put the stock on to boil.
Add more seasoning, if desired.
Make a brown sauce with the butter, flour and brown stock. Add this to the head stock.
Add 1 cup of meat cut in dice. Use the remainder of the meat for force-meat balls.
Slice the lemon and put it in the tureen with the force-meat; add the hot soup.
The tongue may be cooked and used, if desired.