Moce Turtle Soup

Ingredients

• ½ calf’s head with skin
• ½ pig’s head
• 1 tablespoon sweet herbs, powdered
• juice of 2 lemons
• peel of 1 lemon, chopped fine
• 6 cloves
• 1 tablespoon mushroom powder
• 1 shallot, chopped fine
• dozen savoury forcemeat balls
• dozen hard-boiled eggs, yolks only
• 1 tablespoon salt
• ⅓ teaspoon Cayenne pepper
• ½ pint sherry

Directions

1. Parboil the calf’s head and pig’s head in separate large saucepans filled with water, skimming constantly.

2. Remove the heads, cut the meat into 1¼-inch squares, and slice the tongues.

3. Add the bones from both heads to the boiling water with sweet herbs, lemon juice, lemon peel, cloves, mushroom powder, and chopped shallot.

4. Simmer slowly for 2 hours, then strain the liquid and let it cool to remove fat and scum.

5. The liquid should be jelly-like but not too stiff.

6. In a stewpan, combine the strained liquid, meat, forcemeat balls, egg yolks, salt, Cayenne, and sherry.

7. Stew for 1½ hours until ready to serve.