{"id":4507,"slug":"mock-turtle-soup","title":"Mock turtle soup","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six pounds of cut veal bones","two sliced onions","one carrot","four ounces of butter","one-quarter pound of flour","two gallons of water","one can of tomatoes","a bouquet garni","some salt","a spoonful of black pepper berries","two cloves","one pint of cooking sherry","one-quarter of a boiled calf's head","one glass of dry sherry wine","a little salt and Cayenne pepper","three thin slices of smoked beef tongue","three chopped hard-boiled eggs","a truffle"],"ingredients_norm":["cut veal bone","onion","carrot","butter","flour","water","tomato","bouquet garni","salt","black pepper berry","clove","cooking sherry","boiled calf's head","dry sherry wine","little salt and cayenne pepper","thin slices of smoked beef tongue","hard boiled egg","truffle"],"steps":["Put in pan six pounds of cut veal bones, two sliced onions and one carrot, and four ounces of butter, and roast until brown.","Then add one-quarter pound of flour and brown again.","Change to a vessel, add two gallons of water, one can of tomatoes, a bouquet garni, some salt, a spoonful of black pepper berries, and two cloves, and boil for two hours.","Add one pint of cooking sherry and boil again for thirty minutes.","Skim, and remove the grease from the top, and strain through a cheesecloth.","Then take one-quarter of a boiled calf's head and cut in small squares and put in a casserole with one glass of dry sherry wine, a little salt and Cayenne pepper, and boil for five minutes.","Now add the strained soup to the calf's head.","Before serving add three thin slices of smoked beef tongue cut in small diamond shapes, three chopped hard-boiled eggs, and a truffle cut in small squares."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w16:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"6a8e3be71c8c17e64ce864db28c67b44ff78517dbec993cd06c427118a607874","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/mock-turtle-soup"}