Mock Turtle Soup Recipe 2 ingredients

• ½ calf's head
• 2 pounds shin beef small knuckle veal
• 3 tablespoons Crisco
• ½ cup flour
• 1 ounce ham
• large bunch herbs
• 12 whole peppers
• 6 cloves, blade mace
• 3 onions
• 1 carrot
• ½ head celery
• 1 leek
• glass sherry or some lemon juice
• salt and red pepper to taste
• quenelles

To prepare this Mock Turtle Soup Recipe 2, first leave head in water to soak for 5 or 6 hours; then wash well and take out brains. Bone head. Cut 6 ounces lean part of veal and reserve to make quenelles. Then chop bones taken from head, the veal, and beef. Put them into stockpot, and place flesh from head on top; then well cover with water, add little salt and let slowly come to boil. Skim well; add vegetables, cleaned but not cut up, and spices. Let all simmer very slowly for 8 or 9 hours. When head is quite tender (it will take about four hours), lift it out carefully and place between 2 dishes to press until quite cold. Strain stock. Melt Crisco in pan, add ham cut into small pieces, and fry slowly for five minutes, then add flour and stir until it is of dark brown color. Take off stove and add stock by degrees; stir over fire until it boils; put it at corner of stove to simmer for 20 minutes; skim and strain it. Cut head into small square pieces and warm up in soup; add sherry, red pepper, and salt to taste. Turn it out into tureen, then put in some very small quenelles, made with teaspoons, and poached for 10 minutes in water.