Mock Turtle Soup

Ingredients

• 1 calf's head, with skin on
• 6 quarts fresh cold water
• 4 pounds knuckle of veal
• onions, sliced

Directions

1. Remove the brains from the calf's head, wash it thoroughly, especially the nostrils and ears, and soak it in cold water for 1 hour.

2. Place the head in a stew-pan with 6 quarts of fresh cold water and bring to a boil, skimming off any scum.

3. Let it simmer for 1.5 hours, then remove the head and cut it into 1 to 1.5-inch pieces, peeling and cutting the tongue into smaller pieces.

4. Store the meat in a deep pan, covering it with some of the cooking liquid to prevent drying.

5. Add the bones and trimmings from the head and the knuckle of veal to the remaining liquid in the stew-pan.

6. Skim off any scum and let it boil gently, covered, for 4 to 5 hours.

7. Strain the soup into an earthenware pan, stirring occasionally until nearly cool, then refrigerate overnight.

8. The next morning, remove the layer of fat from the top and place the clear jelly into a stew-pan, discarding the sediment.