Mock Turtle Soup
Ingredients
Directions
Stew the shin in 1 gallon of water over low heat until tender.
Skim off any impurities that rise to the surface.
Once cooked, remove the meat and chop it into small pieces.
Return the meat to the pot and simmer for additional flavor.
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
- Shin
- Connective tissue breaks down during slow stewing, making the meat tender and giving the broth body.
- Water
- Acts as the cooking liquid that extracts flavor and gelatin from the shin.
The step that matters
Skim off impurities. Scum and fine particles rising to the surface can cloud the broth and add off-flavors, so removing them keeps the soup clear and clean-tasting.
“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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