Mock-Turtle Soup Recipe ingredients

• 1 calf's head
• 3 pounds lean veal
• 3 pounds beef-shank
• 5 quarts water
• 1 slice good ham
• 1 carrot
• 1 turnip
• 1 celery root
• 2 onions
• 1 bunch parsley
• a bunch of savory herbs
• 1 blade mace
• 1 small stick cinnamon
• 6 cloves
• 6 peppercorns
• 2 teaspoons salt
• 1 lemon
• a wineglass sherry wine

To prepare this Mock-Turtle Soup Recipe, first select a large, fine head with well-filled cheeks and good tongue. Wash, clean, and scrape the head, and let it soak for half an hour in cold water. Take out the brain and tongue and set aside in cold water, to be used in other dishes.

Cut the head in small pieces and put it in the water with the skin side up to prevent its sticking to the kettle. Heat slowly and skim thoroughly. Let it simmer for two hours, when the meat should slip easily from the bone. Lift out of the kettle and remove the meat carefully from the face and any other nice parts.

Return the bones to the kettle; add the veal, beef, and brain, cut in small pieces; put in the sliced onion and the other vegetables, herbs, and spices, and simmer for three hours. The liquor should then be reduced to about 3 quarts.

While the soup is boiling, cut the meat taken from the face into dice to be returned to the soup. Strain the soup, cool, and remove the fat. Put the liquor into a clean saucepan and add 1 scant cup of the diced meat to each quart of soup; bring to a boil; stir in a brown thickening made by rubbing together 2 tablespoons brown flour and the same of butter. Boil until the flour is sufficiently cooked, stirring frequently.

With the remaining bits of meat make forcemeat balls, using a portion of the brains. Add the sherry wine, a spoonful of Worcestershire sauce, or tomato.

Put the force-meat balls into the tureen; have the soup very hot, and pour over. Serve with very thin slices of lemon.