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
Kakavia (soup) Kakavia (soup) Kakavia () is a Greek fish soup. Its name comes from the "kakavi", the tripod cooking pot used by ancient Ionian fishermen. Kakavia is described as the most ancient of Greek fish soups, and related to lineage to the French bouillabaisse; like that stew, kakavia is made with a flexible variety of fish and is associated with fishing villages. It was traditionally made from the smallest fish caught by fishermen, along with olive oil, onions, and saffron. One modern recipe calls for filleted and chunked whitefish (such as cod, goliath grouper, or snapper), prawns, fish or vegetable stock,