This soup has nothing to do with turtles but is made instead from a calf's head cooked in water. After cooking, most recipes call for the head to be taken out of the broth and cooled, after which the meat is removed and cut into small pieces. Just before serving, the meat is returned to the clear, brownish broth, which is often flavored with wine and various spices, and usually thickened. Mock turtle soup is sometimes garnished with calves' brains.