Mock Turtle Soup

Ingredients

• 1 calf's head, cut into 1-inch squares
• 2 gallons stock gravy
• 1 tablespoon sweet basil, chopped
• 1 tablespoon knotted marjoram, chopped
• 1 tablespoon savory, chopped
• 1 teaspoon thyme, chopped
• 1 tablespoon parsley, chopped
• 1 teaspoon cloves, pounded
• 1 teaspoon mace, pounded
• ½ cup Madeira or sherry
• 1 pint milk
• 2 tablespoons flour
• 2 egg yolks
• forcemeat balls (to taste)
• 2 hard-boiled egg yolks, crumbled
• juice of ½ lemon

Directions

1. Scald the calf's head and cut it into 1-inch squares.

2. Wash and clean the pieces well, then dry them with a cloth.

3. Place the pieces in a stewpan with stock gravy, herbs, cloves, mace, and Madeira or sherry.

4. Stew gently for 4 hours.

5. In a separate pan, heat butter and milk, then mix in flour until smooth.

6. Stir in the egg yolks and heat until near boiling.

7. Add this mixture to the soup while stirring to prevent curdling.

8. Let the soup stew for another 30 minutes.

9. Before serving, add forcemeat balls and crumbled hard-boiled egg yolks.

10. Squeeze in the juice of half a lemon before serving.