Mock Turtle Soup recipe

Have you seen the Mock Turtle yet?”
“No” said Alice. “I don’t even know what a Mock Turtle is”
“It’s the thing a Mock Turtle Soup is made from” said the Queen

Soup was an essential part of the Victorian Meal, and the Victorians tended to eat most things.

Mock Turtle Soup was a standard for the rather well to do but having to remove the brain from a calf’s skull just doesn’t do it for me but I don’t think Victorians were that squeamish

So what do we need?

Well according to the world-renowned Mrs Beeton we need:

*1/2 a calf’s head
1/4 lb. of butter
1/4 lb. of lean ham
2 tablespoonfuls of minced parsley
a little minced lemon thyme
sweet marjoram
basil
2 onions
a few chopped mushrooms
2 shallots
2 tablespoonfuls of flour
1/4 bottle of Madeira or sherry
*force-meat balls
cayenne
salt and mace to taste
the juice of 1 lemon and 1 Seville orange
1 dessert-spoonful of pounded sugar
*3 quarts of best stock, No. 104.

*The calf’s head you may be able to get from a good local butcher but I doubt if you are likely to get it in Tesco or Waitrose!

*Force-meat balls I always took to be stuffing but they are really more like falafel. Here’s a recipe from Michael Willis from his 1831 publication Cookery made easy: being a complete system of domestic Continue reading