Mock Turtle Soup (Recipe from 1903)

Mock Turtle Soup >>>

Auckland Star, Volume XXXIV, Issue 78, 1 April 1903, Page 2 (Supplement)

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Mock Turtle Soup (Metric Conversion)

1. Ingredients:

   • 2.3 to 2.7 kg shank of veal

   • 2 cow heels

   • 2 onions (each studded with 1 clove)

   • 1 bunch of herbs

   • 3 blades of mace

   • A few peppercorns

   • A little salt

   • 125 ml glass of sherry

   • 4 liters of water

   • 18 small forcemeat balls

   • Juice of 1 lemon

   • (Optional) A little mushroom ketchup

2. Instructions:

   • Stew the veal shank, cow heels, onions, herbs, mace, peppercorns, salt, and sherry in 4 liters of water in a large earthen jar for about 6 hours.

   • Allow to cool completely.

   • When cold, remove the fat from the top and strain the soup.

   • Cut the meat into small squares.

   • Return the meat (except the onions and herbs) to a stewpan.

   • Add about 18 small forcemeat balls and the juice of one lemon.

   • Optionally, add some mushroom ketchup for extra flavor.