Mock Turtle Soup

Name: Mock Turtle Soup
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 1 serving
Cuisine: British
Ingredients: 150 g calf's cheek or boneless veal shin; 350 ml veal or beef stock; 15 g butter; 12 g plain flour; 40 g onion; 40 g carrot; 30 g celery; 1 blade blade mace; 1 bay leaf; 2 cloves; 4 black peppercorns; 2 tbsp Madeira or dry sherry; 1 tsp lemon; 1 tsp anchovy essence or Worcestershire sauce; 1 pinch cayenne pepper; 0.25 tsp salt; 1 egg; 1 tsp parsley

A Georgian British soup that mimics the prized green turtle soup using calf's head or veal, simmered to richness with mace and cloves, sharpened with Madeira and lemon and garnished with egg balls.

Snacks Lunch & dinner Under 400 kcal

160 min20 prep · 140 cookMedium332 kcalper serving

Method

Put 150 g of calf's cheek into a small heavy pan with 350 ml of veal stock, 40 g of chopped onion, 40 g of carrot, 30 g of celery, 1 blade of blade mace, 1 bay leaf, 2 cloves and 4 black peppercorns. Bring slowly to a bare simmer and skim off any grey scum that rises.
Cover and cook at the gentlest possible simmer for 2 hours, until the meat yields completely to a fork and the gelatinous parts are sticky and translucent. Lift out the meat, strain the broth through a fine sieve and discard the vegetables and spices. You should have about 250 ml of broth; top up with water if it has reduced further.
While the meat cooks, lower 1 egg into boiling water and simmer 9 minutes, then cool under cold water and shell it. Sieve or mash the yolk, work it with 2 g of the plain flour and a teaspoon of the mashed white into a stiff paste, and roll into 5 mm balls — the traditional 'mock turtle eggs'. Dice the cooked meat into 1 cm pieces.