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
Fisherman's soup court bouillon, which adds significant flavor. To prepare the soup base, fish trimmings are used, fresh carp heads, bones, skin and fins. These are boiled with water, salt and vegetables (red onions, green peppers and tomatoes) for two hours. When ready, the court bouillon is strained. Hot ground paprika and two finger-thick carp fillets, the roe and coral is added, ten minutes before serving, to the boiling soup. Fisherman's Soup variations Traditionally, the soup is prepared in small kettles on open fire on the river banks by fishermen. Fisherman's soup in kettle is prepared with fresh fish on the place.