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Mock Turtle Soup

6 servings

Ingredients

• 1 piece Calf's head (large)
• 1 piece Ox muzzle
• Root vegetables and carrots (a little)
• Shallots (a few)
• 2.5 tbsp Flour
• 2.5 tbsp Butter
• Tarragon, finely chopped (a little)
• Cayenne pepper (a little)
• Allspice, crushed (a little)
• 1 glass Madeira
• 1 glass Arrack
• Veal dumplings (as desired)
• Hard-boiled eggs, diced (a few)
• Brown flour (as needed)

Instructions

1. Thoroughly clean a large calf's head, along with an ox muzzle, root vegetables, and carrots.
2. Cook until tender, but not completely soft, and after cooling, cut into small, square pieces.
3. Sauté shallots and flour in an equal amount of butter until brown, then pour in the calf's head broth, add the cut meat, finely chopped tarragon, cayenne pepper, and crushed allspice, and cook for ¼ hour.
4. Add Madeira and arrack, and if desired, veal dumplings and diced hard-boiled eggs.
5. The soup should be thickened but not heavy; if necessary, add a little brown flour or broth before the wine.

Modernized from a treasured 19th-century German cookbook.