Mock turtle soup

Mock Turtle Soup is a soup that was created in the mid-18th century as a cheaper imitation of green turtle soup. It often uses brains and organ meats such as calf's head or a calf's foot to duplicate the texture and flavor of the original's turtle meat.

History

Mock Turtle Soup originated in England during the mid-18th century. The soup was introduced as a cheaper alternative to Green Turtle Soup, which was considered a delicacy and was typically only affordable for the upper class. The creation of Mock Turtle Soup allowed those in the lower classes to enjoy a similar dish.

Ingredients

The primary ingredient in Mock Turtle Soup is typically a calf's head or calf's foot. This is used to mimic the texture and flavor of turtle meat. Other common ingredients include vegetables such as onions and carrots, as well as herbs and spices for flavor. Some recipes also call for the addition of Madeira or sherry.

Preparation

The preparation of Mock Turtle Soup involves several steps. First, the calf's head or foot is boiled until the meat is tender and can be easily removed from the bone. The meat is then cut into small pieces and returned to the pot with the broth. Vegetables, herbs, and spices are added and the soup is simmered until all the flavors are well combined. If the recipe calls for it, Madeira or sherry is added towards the end of the cooking process.

Cultural Significance

Mock Turtle Soup holds a significant place in British culinary history. It is mentioned in various literary works, including Lewis Carroll's Alice's Adventures in Wonderland, where the Mock Turtle character is a play on the popular dish.

See Also

• Green Turtle Soup
• British Cuisine
• Alice's Adventures in Wonderland