Mock turtle soup Mock turtle soup Mock turtle soup is an English 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 flavour of the original's turtle meat. "Mrs. Fowle's Mock Turtle Soup": Take a large calf's head. Scald off the hair. Boil it until the horn is tender, then cut it into slices about the size of your finger, with as little lean as possible. Have ready three pints of good mutton or veal broth, put
Chicken soup with lemon. The Danish "hønsekødssuppe" is traditionally cooked using large hens specifically reserved for soup, known as "suppehøner" ("soup-hens"). Vegetables like celeriac, carrots, onions and leek are usually added and typical flavourings are thyme, laurels and white pepper. The soup may be served with small white dumplings and meatballs. As part of traditional housekeeping, the cooked meat is reserved for other dishes such as "høns i asparges" ("hens in asparagus") or "hønsesalat" ("hens-salad"). The French serve chicken-based forms of bouillon and consommé. Typical French seasonings for chicken soup includes: bay leaves, fresh thyme, dry white wine and garlic. In Germany