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Simple Mock Turtle, Or Calf's Head Soup Cooking Recipe

Below is the quick and easy cooking recipe for Mock Turtle, Or Calf's Head Soup.

Boil the head until perfectly tender—then take it out, strain the liquor, and set it away until the next day—then skim off the fat, cut up the meat, together with the lights, and put it into the liquor, put it on the fire, and season it with salt, pepper, cloves, and mace—add onions and sweet herbs, if you like—stew it gently for half an hour. Just before you take it up, add half a pint of white wine. For the balls, chop lean veal fine, with a little salt pork, add the brains, and season it with salt, pepper, cloves, mace, sweet herbs or curry powder, make it up into balls about the size of half an egg, boil part in the soup, and fry the remainder, and put them in a dish by themselves.


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