Mock Turtle Soup
Ingredients
Directions
In a large pot, combine 4 pounds of the fleshy part of the shin with 1 gallon of water.
Stew gently until the meat is tender and the flavors meld.
Strain the soup and serve hot.
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
What each ingredient does
- Fleshy part of the shin
- Provides meat and collagen that become tender and give the broth body during slow stewing.
- Water
- Acts as the cooking liquid that extracts flavor and gelatin from the shin meat.
The step that matters
Stew gently until the meat is tender. Gentle heat below a hard boil lets collagen in the shin slowly break down into gelatin, making the meat tender and the broth rich. Boiling hard toughens the meat and clouds the broth.
“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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