Mock-Turtle Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Select a fine calf’s head, not too large. If large, reserve half of the tongue and brains to make another dish. Get the butcher to crack the Head well and remove the brains. Wash the Head...
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Ingredients
- A Calf’s Head
- ¼ Pound of Calf’s Liver
- 5 Quarts of Cold Water
- A Bunch of Soup Herbs
- 2 Hard-Boiled Eggs
- 2 Tablespoonfuls of Butter
- A Gill of Sherry
- A Bay Leaf
- 12 Cloves
- An Onion
- A Lemon
- 4 Level Teaspoonfuls of Flour
- A Carrot
- A Turnip
- A Level Teaspoonful Each of Catsup and Worcestershire Sauce
- Salt
- Pepper
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