Mock Turtle

Ingredients

• 1 quart best stock
• 3 pints stock from the head
• 1 head of celery, white part only, chopped
• 3 large onions, chopped
• 2 carrots, yellow part only, chopped
• 2 tablespoons clarified butter
• 1 slice raw ham, shredded
• 1 small handful dried basil
• ½ small handful dried marjoram
• 1 large bouquet of thyme, parsley, and bay leaves, tied
• 6 shallots, chopped
• 1 large handful brown roux
• 5 pints boiling stock

Directions

1. Boil the meat slowly for about 2 hours, skimming thoroughly.

2. Let the meat sit in its cooking liquid overnight to bleach.

3. In a pot, bring 1 quart of best stock and 3 pints of stock from the head to a boil.

4. In a pan, fry the celery, onions, and carrots in clarified butter until slightly brown.

5. Add the shredded ham, dried basil, marjoram, bouquet of herbs, and shallots to the pan.

6. Fry together until slightly brown, then add the brown roux and 1 pint of boiling stock.

7. Stir well and add more boiling stock to make 5 pints of soup.

8. Let the soup gently simmer for about 1 hour, skimming off any fat.

9. Strain the soup through a wire sieve and then through a tammy cloth.

10. Return the strained soup to a pot and boil until reduced to half glaze.

11. Remove the skin from the tongue and cut it into ¾ inch square pieces.