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Mock-turtle Soup

A hearty soup made with calf head, brains, ham, herbs, Madeira wine, and small forcemeat balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Mock-turtle Soup

Ingredients

Directions

Prepare the head

  1. Clean and wash the calf's head.

  2. Split the calf's head in two.

  3. Save the brains.

  4. Boil the head in plenty of water until tender.

Make the soup

  1. In a stew pan, fry the ham, parsley, thyme, leeks, cloves, and black pepper in butter until browned.

  2. Add the boiling water from the head to the stew pan.

  3. Cut the meat from the head into neat square pieces.

  4. Add the meat pieces to the soup.

  5. Stir in the Madeira wine, lemon slices, Cayenne pepper, and salt to taste.

  6. Let the soup simmer gently for two hours.

  7. Skim the soup clear.

Make the brain forcemeat and serve

  1. Pour hot water over the brains in a stew pan for a few minutes.

  2. Chop the brains small.

  3. Mix the chopped brains with parsley, salt, pepper, flour, butter, and beaten egg to form small balls.

  4. Drop the balls into the soup fifteen minutes before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Thyme + leektop 1% of all pairs
    Smell alikestrong
    Cooked together360 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Thyme + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Calf's head
Provides the meat and gelatin that give the soup body and richness.
Brains
Form a soft, delicate forcemeat that adds richness and body to the soup.
Butter
Browns the ham and vegetables, adding savoury flavour and richness.
Egg
Binds the chopped brain mixture so the forcemeat balls hold their shape.
Wheat flour
Helps bind the forcemeat balls and lightly thickens their mixture.
Madeira wine
Adds sweetness and depth of flavour to the soup.

The step that matters

Drop the balls into the soup fifteen minutes before serving.. Forcemeat balls cooked in a simmering liquid firm through gently; boiling hard or adding them too early can make them break apart or turn rubbery.

Swap the leek

How well each one fits the dish's main ingredients (ham, parsley, thyme, clove, pepper, butter, madeira wine):

  1. Shallotfits better
  2. Carrotfits better
  3. Leekthe original
  4. Turnipfits about as well

Fit is the average pairing score against ham, parsley, thyme, clove, pepper, butter, madeira wine. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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