Mock-Turtle Soup
Ingredients
Directions
Prepare
Scald the pig's head thoroughly.
Place it in a pot and cover with water.
Simmer
Add stock made from bones and bring to a gentle boil.
Skim off any fat that rises to the surface.
Simmer until the meat is tender.
Season with salt and pepper to taste.
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
- Pig's head
- Provides the meat and gelatin-rich body that gives the soup its substance.
- Stock made from bones
- Adds savory depth and body to the broth as it simmers.
The step that matters
Skim off the fat. Fat that rises during simmering can make the broth greasy and cloudy, so it should be removed as it forms.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.