Mock Turtle
Ingredients
Directions
Prepare the head
Remove the brains from the calf's head and wash the head several times in cold water.
Soak the head in spring water for about 1 hour.
Make the broth
Place the head in a stew-pan and cover with water.
Simmer for 8 hours to prepare the broth.
Serve
When ready to serve, add ½ cup of boiling water or veal broth to every 2 quarts of soup.
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
- Calf's head with skin
- Skin and bones release gelatin during long cooking, giving the soup body and a silky mouthfeel.
The step that matters
Simmer for 8 hours. Long, gentle heat slowly draws gelatin and flavor from the skin and bone. A hard boil can make the broth cloudy and greasy, so keep it at a gentle simmer.
“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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