Calf's Head or Mock Turtle Soup Recipe ingredients

• 1 calf's head
• 2 qts. brown stock
• 2 qts. water
• 1/3 cup {sliced onion, carrot cut in dice
• 2 tablespoons butter
• 4 tablespoons Gold Medal flour
• 6 cloves
• 1 blade mace
• 6 allspice berries
• 1 chili
• 2 sprigs thyme
• 1 tablespoon salt

To prepare this Calf's Head or Mock Turtle Soup Recipe, first clean calf's head thoroughly cut in half and wash in salt water. Remove brains and tie them in coarse muslin, to be cooked separately. Cook calf's head until tender (about five hours), in 4 quarts salted water. Remove meat from bones, return bones to the kettle, add vegetables and seasonings, and boil until the water is reduced to 2 quarts. Strain and cool. Remove fat and add the brown stock. Then melt and brown the butter, add flour, cook until smooth, combine with soup for thickening and simmer for five minutes. Cut tongue into dice.

Chop the meat fine. Cook the brains twenty minutes and pound with the chopped meat. Season with salt, pepper and thyme. Add a little beaten egg to bind it together, shape in small balls and fry them brown in a little butter. Put meat balls and diced tongue into a tureen and strain the hot soup over them.

The soup is usually served with thin slices of lemon and sometimes a teaspoon of catsup is added.

The soup may be put up in sterilized glass jars.