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
Pea soup and cabbage became popular vegetables for the long winters there. In Norway pea soup is traditionally served at springtime and easter, and is complemented with potatoes, carrots and vegetables. In Poland, pea soup is typically associated with the military, where it still remains a popular dish. This is because pea soup is nutritious and cheap, and can be easily prepared in large quantities. Military pea soup ("grochówka wojskowa") is said to have to be thick enough to put a spoon straight up in it. Though the pea soup is normally prepared in messes, the dish is typically associated with field