Mock Turtle soup recipe A classic British dish

Mock Turtle Soup Recipe: A Classic British Dish

A dish with a strong tradition and passed down from generation to generation, Mock Turtle soup, is still a popular dish that often appears on banquet tables. The taste and texture of this dish is truly amazing. And KITCHENBAR wants you to have access to this superb dish for the most enjoyable culinary experiences. That's why we wrote an article about the Mock Turtle soup recipe this time.

The History of Mock Turtle Soup

The origin of Mock Turtle soup
The origin of Mock Turtle soup

The Backstory

Mock Turtle Soup was invented out of necessity - turtle soup became hugely popular in the 1750s after sailors from the West Indies landed some of them on British soil. Sailors will capture them and keep them alive on their ships as a source of fresh meat. They are so delicious and surprising that anyone can even do it. The things that were done were ready to be photographed by the royal family. Suddenly no party or dinner party is complete without turtle soup although now everyone wants to get their hands on a hand.

At the height of the trade, 15,000 live turtles were transported live from the West Indies each year. Of course, these giant beasts are very expensive, and because such numbers are caught, trade is unsustainable and green turtles are almost hunted to extinction, causing prices to go up.

How Could Mock Turtle Soup be Popular?

But why are they so popular? Obviously the royal family is fond of rolling balls, but their huge bodies are made up of pieces of meat that taste different like veal, beef, fish, ham and pork!

So turtle soup really quickly became a question for everyone except the super rich, and very fake turtle soup was invented. Various recipes in their ingredients include beef, ham, oysters, vegetables, skin, tongue and brain to create a variety of flavors and textures of turtle meat.

A common ingredient for all the recipes I've seen is calf head - an economical supplement with a wide variety of flavors and textures. The recipe writers were quite special about the fact that the top had to be skin - the fat and skin added to the texture and flavor of the dish. My head was skinned and it's still delicious. If your butcher sells veal, see if you can buy one. Mine costs a sum of money!

Mock Turtle soup is a famous British dish
Mock Turtle soup is a famous British dish

A Famous Dish

Some recipes are very complex, but are essentially a meat dish served with meat cut into cubes with various side dishes such as press balls (either fish balls or eggs), fried brains, oysters and fresh herbs.

The Mock Turtle Soup has become classic British cuisine; Heinz even made and canned it! Alice on her trip to Wonderland meets a real Mock-Turtle, frustrated that she is no longer a real turtle. He's quite tired if I remember correctly.

Traditional Mock Turtle Soup Recipe

Take the head of a large calf. The scalp is peeling off. Boil until the horns are soft, then cut them into finger-sized slices, as lean as possible. Have three liters of good broth of lamb or veal, add half a liter of Madeira, half a teaspoon of thyme, pepper, a large onion and not too small lemon peel.

A liter of not small oysters, and their wine; a pinch of salt, water of two large onions, some sweet herbs and minced brains. Leave all of this together for about an hour, and place it on the table with small play dough and hard egg yolks.

Mock Turtle soup recipe
Mock Turtle soup recipe

Mock Turtle Soup Recipe - A Modern Touch

Yields4 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Ingredients

 1/3 cup canola oil
 2 ounces of calf boneless, chopped
 1 purple onion, chopped
 2 celery stalks, chopped
 3 laurel leaves
 2 teaspoons fresh, chopped thyme
 1 teaspoon chili powder
 1/2 - 1 teaspoon cayenne pepper
 1/3 cup all for four purposes
 2 minced garlic cloves
 2 cups of mashed tomatoes
 6 cups of beef stock
 1 Worcestershire potato sauce
 2 tablespoons Thai fish sauce (optional)
 Salt and pepper
 1/2 lemon
 4 eggs, boiled
 1/2 cup fresh Italian parsley, chopped
 1/2 cup chopped scallions
 1/2 cup dry sherry

Directions

1

Heat the oil in a heavy soup pot, over medium to high heat. Add the veal pieces and stir frequently while cooking until the meat is brown on all sides, about 5 to 8 minutes.

2

Add onion, celery, bay leaf, thyme, paprika, and cayenne. Cook while stirring frequently until vegetables are tender and light brown, about 9 minutes. Add flour and cook for another 5 minutes, stirring constantly to combine.

3

Now add garlic, ketchup, Worcestershire sauce and fish sauce (optional). Season with salt and pepper.

4

Boil the broth again, reduce heat and let low heat for an hour to blend in with the flavors.
While the soup is boiling, remove the seeds from the half of the lemon, then chop it. Put the lemon in a small jar. Peel and shred hard-boiled eggs.

5

After your soup has boiled for 1 hour, add lemon, egg, parsley, and scallion. Stir the mixture well and let it simmer for another 30 minutes.

6

Place bay leaf, dry sherry, stir well, season, and adjust seasoning.

7

Scoop into a warm bowl and use immediately.

Note:

Traditionally, Louisiana people make this hearty soup with turtle meat, but ground beef is a good substitute.

Soups can be pre-made and refrigerated or frozen, but add cooked eggs after reheating and right before serving.

Have some chopped brain tablets ready, mix with breadcrumbs, pepper and salt, a little chopped parsley and grated lemon peel and mix with egg. They must be fried in hot fat, and drained. Add them (also hot) to the soup.

Final Thoughts

Hopefully, the recipes that KITCHENBAR shared for you have partly helped you make the best Mock Turtle soup for your family. You can choose from a variety of ingredients to create the best dish that works best. What do you think about our Mock Turtle soup recipe this time? Let us know what you think! Do not forget to share your achievements and thoughts so that we can improve the article content.

Ingredients

 1/3 cup canola oil
 2 ounces of calf boneless, chopped
 1 purple onion, chopped
 2 celery stalks, chopped
 3 laurel leaves
 2 teaspoons fresh, chopped thyme
 1 teaspoon chili powder
 1/2 - 1 teaspoon cayenne pepper
 1/3 cup all for four purposes
 2 minced garlic cloves
 2 cups of mashed tomatoes
 6 cups of beef stock
 1 Worcestershire potato sauce
 2 tablespoons Thai fish sauce (optional)
 Salt and pepper
 1/2 lemon
 4 eggs, boiled
 1/2 cup fresh Italian parsley, chopped
 1/2 cup chopped scallions
 1/2 cup dry sherry

Directions

1

Heat the oil in a heavy soup pot, over medium to high heat. Add the veal pieces and stir frequently while cooking until the meat is brown on all sides, about 5 to 8 minutes.

2

Add onion, celery, bay leaf, thyme, paprika, and cayenne. Cook while stirring frequently until vegetables are tender and light brown, about 9 minutes. Add flour and cook for another 5 minutes, stirring constantly to combine.

3

Now add garlic, ketchup, Worcestershire sauce and fish sauce (optional). Season with salt and pepper.

4

Boil the broth again, reduce heat and let low heat for an hour to blend in with the flavors.
While the soup is boiling, remove the seeds from the half of the lemon, then chop it. Put the lemon in a small jar. Peel and shred hard-boiled eggs.

5

After your soup has boiled for 1 hour, add lemon, egg, parsley, and scallion. Stir the mixture well and let it simmer for another 30 minutes.

6

Place bay leaf, dry sherry, stir well, season, and adjust seasoning.

7

Scoop into a warm bowl and use immediately.

Mock Turtle Soup Recipe: A Classic British Dish

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