Mock Dragon Soup

Mock Dragon Soup

Background: Mock Dragon Soup was created in the 18th Century when His Royal Majesty King George XII demanded his Head Chef prepare traditional Dragon Soup for the King’s birthday. However, Dragons had gone extinct in Anglia when the Mithraic Order of St. George slaughtered the last Anglian Dragon in the 16th Century. The Head Chef, not having time to order dragon meat from the farms in Helvetia or Colchis, devised a plan to imitate the flavor of traditional Dragon Soup. He hired a porter to kidnap a New Anglian Allygator from the local Menagerie as the closest relative to Dragon. His Royal Majesty King George XII was delighted by the soup and when the Head Chef revealed the soup was not real Dragon, the King in his gratitude ordered the Head Chef's left ear cut off so that he might not try and trick the King again.

 

Ingredients – Serves 4:

• 1 Kilogram of Adult New Anglian Allygator tail meat

• 1.4 Liters of Rendered Bear Broth (to recreate the gamey taste of dragon)

• 150 Grams of Turnips

• 300 Grams of Butter

• 2 Large Onions

• 3 Celery Stalks

• 15 Milliliters of Lemon Juice

• 2 Grams of Allspice

• 11 Grams of Salt

• 230 Milliliters of Gaulish Wine

• 2 Grams of Thyme

• 3 Grams of Pepper

• 4 Sprigs of Petersilie

Instructions:

1. Trim all fat from Allygator meat and pound to tenderize

2. Add Allygator meat, salt, pepper, bear broth, 2 liters of water, allspice, and thyme to a large Cauldron, cook on low for 4-6 hours.

3. Pull the meat out then strain the broth and put aside.

4. Add the butter to the Cauldron and heat until melted.

5. Add onions, celery, turnips, and carrots and stir constantly for 10 minutes until tender.

6. Add the Allygator meat back to the Cauldron and stir together.

7. Stir in the Allygator Broth, Gaulish Wine, and the spices back in the Cauldon, reduce the temperature to medium-low and simmer for 1 hour.

8. Garnish with petersilie and lemon juice and serve.