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Catholic Recipe: Mock Turtle Soup

    INGREDIENTS

  • 1 calf's head
  • butter
  • 2 veal bones
  • 1 pound beef
  • 6 onions
  • 2 shallots
  • rind of 1 lemon
  • pinch of cayenne pepper
  • 6 cloves
  • pinch of mace
  • pinch of basil
  • 1/2 glass sherry
  • juice of 2 lemons
  • Details

  • Prep Time: 4 hours
  • Difficulty: • • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

There is a saint for this day, Hugh of Grenoble, who lived in the twelfth century and who sometimes left his bishopric to live for a time in a Carthusian monastery as a simple monk. Once, on arriving, he found the monks assembled in the refectory but with nothing to eat. He was told that some benefactor had indeed given them fowl but their rule forbade the eating of meat. When Saint Hugh saw their predicament, he promptly made the sign of the cross and changed the fowl into turtles. Could there be anything more appropriate for this day, then, than Mock Turtle Soup?

St. Hugh's feast day is no longer on the General Roman Calendar.

DIRECTIONS

Plunge the calf's head into boiling water, let it remain for one minute, then remove and rub with a coarse towel. Bone the head, put it into a saucepan, cover with cold water, and skim several times as it boils. Butter the bottom of a soup kettle; add the veal bones which have been cracked and 2 quarts of cold water. Cover and reduce until almost all the water has boiled away, leaving a sort of glaze. Add the calf's head, beef, onions, shallots, lemon rind and the seasoning and herbs, with water to cover generously and boil until the calf's head is done. Strain and let it cool; then remove all of the fat. Put back in the kettle, add the meat of the calf's head and the tongue cut in small cubes. Add the sherry and the lemon juice. Heat to the boiling point but do not boil.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
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