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Mock Turtle Soup

A soup made from calf's head and feet, onions, herbs, and force-meat balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and clove match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 6,768 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Mock Turtle Soup

Ingredients

Directions

Prepare the meat

  1. Boil the calf's head and feet until the meat separates from the bones.

  2. Remove the bones and cut the meat into 1-inch pieces.

  3. Put the meat into a soup kettle and boil for 2 hours.

Make the soup

  1. Add the chopped brains, sliced onions, parsley, mace, cloves, and salt.

  2. When nearly done, make German soup-balls from the soda crackers and drop them in.

  3. Add enough caramel to color the soup.

Serve

  1. Make force-meat balls from veal and place them in the tureen.

  2. Pour the soup over the force-meat balls.

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 + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Parsley + macetop 15% of all pairs
    Smell alikemoderate
    Cooked together4,268 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Calf's head
Its bones and connective tissue release gelatin, giving the soup body and a rich mouthfeel.
Calf's feet
Rich in collagen, they release gelatin during long simmering, thickening the broth and giving it body.
8 small onions
Sliced onions soften during simmering, adding savory sweetness and aroma to the broth.
Soda crackers
Crushed crackers absorb liquid and bind the soup-balls, giving them a soft, cohesive texture.
Caramel
Adds a deep brown color to the soup, with a slightly bittersweet flavor when used in quantity.
Veal
Ground into force-meat balls, it provides a tender, meaty filling that holds its shape in the soup.

The step that matters

Add enough caramel to color the soup. Caramel is added a little at a time because too much makes the soup bitter and heavy, while too little leaves it pale. Taste as you go.

Swap the mace

How well each one fits the dish's main ingredients (onion, parsley, clove, veal, meat):

  1. Thymefits better
  2. Marjoramfits better
  3. Allspicefits better
  4. Macethe original

Fit is the average pairing score against onion, parsley, clove, veal, meat. 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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