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
Common snapping turtle state's public elementary school children. The common snapping turtle is a traditional ingredient in turtle soup; consumption in large quantities however can become a health concern due to potential concentration of toxic environmental pollutants in the turtle's flesh. The species is currently classified as Least Concern by the IUCN, but has declined sufficiently due to pressure from collection for the pet trade and habitat degradation that Canada and several U.S. states have enacted or are proposing stricter conservation measures. In Canada, it is listed as 'Special Concern' in the Species at Risk Act in 2011 and is a target species