Friday, 23 October 2015


An 18th century recipe: Mrs. Fowle's Mock Turtle Soup

Take a large calf's head and scald off the hair.
Discard the hair and boil up the head in salted water until the horn is tender, then cut the meat into slices about the size of your finger.

Have ready three pints of good mutton or veal broth, put in it half a pint of Madeira wine, half a teaspoonful of thyme, pepper, a large onion, and the peel of a lemon chop't very small.

Take a ¼ of a pint of oysters chop't very small, and their liquor; a little salt, the juice of two large onions, some sweet herbs, and the calf's brains chop't.

Stand all these together in the hot broth for about an hour, and send it up to the table with the yolks of hard eggs.

Serve hot.

Note: might be nice garnished with fresh parsley, or coriander and served with garlic croutons or coarse-crusted home-made bread.


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