Mock Turtle Soup
By Yankee Magazine|Nov 28 2007|
Mary Heins Rommel developed this recipe, which is used at the Turtle Frolic, part of Newport, Rhode Island’s, month-long Christmas celebration. Serve garnished with a lemon slice and parsley, and pass a small pitcher of sherry so guests can season their own soup, as desired.
Yield
Serves 8.
Ingredients
3 pounds lean beef, cut into chunks
6 cups water
2 cups milk
1/2 cup butter
1 tablespoon flour
1 cup cream
1/2 teaspoon mace
1/2 teaspoon dry mustard
Salt and pepper to taste
Instructions
Boil meat in water until water boils down to 1 quart. Reduce heat and add milk and butter. Remove meat, allow to cool, put through meat grinder and return to stock. Add flour to cream, stirring until dissolved, and combine with stock. Add seasonings, garnish as desired, and serve.
