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Mock Turtle

A hearty soup made from calf's head, gravy, herbs, and Madeira wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Marjoram and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Mock Turtle

Ingredients

Directions

Prepare the head

  1. Clean the calf's head well.

  2. Cut the head in half.

  3. Half-boil the head.

  4. Remove the meat in square bits.

  5. Break the bones of the head.

  6. Boil them in veal and beef broth for richness.

Make the soup

  1. Fry shallots in butter.

  2. Add flour to thicken the gravy.

  3. Stir this into the broth and boil.

  4. Skim the broth carefully.

  5. Add the head and Madeira wine.

  6. Simmer until the meat is tender.

  7. Ten minutes before serving, add chives, parsley, Cayenne pepper, and salt to taste.

  8. Squeeze lemon juice into the tureen.

  9. Pour the soup over it.

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. Marjoram + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Basil + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together688 recipes

    Shared aroma: terpineol (pine, woody).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Basil + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,768 recipes

    Shared aroma: terpineol (pine, woody).

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 gelatinous meat and bones that give the soup its body and richness.
Butter
Fat for frying the shallots, carrying flavour into the base of the soup.
Flour
Thickens the gravy and broth into a smoother, more body-rich soup.
Madeira wine
Adds depth and sweetness, rounding out the savoury broth.
Lemon juice
Adds acidity that brightens the rich broth just before serving.

The step that matters

Skim the broth carefully. Skimming removes the foam and fat that rise as the head simmers. Leaving them in makes the soup greasy and cloudy.

Swap the onion

How well each one fits the dish's main ingredients (parsley, basil, marjoram, thyme, pepper, flour, butter):

  1. Carrotfits better
  2. Shallotfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against parsley, basil, marjoram, thyme, pepper, flour, butter. 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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