Old-fashioned Mock Turtle

Ingredients

• 9 quarts cold water
• 8 pounds neck of beef
• 2 tablespoons fresh butter
• 3-4 thick slices of lean ham or a knuckle of ham
• 4 large onions, sliced
• 3 heads of celery, chopped
• 3 large carrots, chopped
• 1 large bunch of fresh herbs (such as parsley, thyme, and bay leaf)
• Rind of 1 lemon, pared thin
• ½ teaspoon whole peppercorns
• 2 ounces coarse sea salt
• 4 ounces fresh butter (for thickening)
• 4 ounces fine dry flour
• ½ teaspoon pounded mace
• ⅓ teaspoon cayenne pepper
• ½ cup sherry
• 3 dozen small forcemeat balls

Directions

1. Remove the brain from the head and wash it thoroughly. Soak the head well.

2. In a large pot, combine the head with 9 quarts of cold water and bring to a gentle boil. Skim off any impurities.

3. Add the browned neck of beef, ham, onions, celery, carrots, herbs, lemon rind, peppercorns, and salt. Simmer for 7-8 hours.

4. Strain the stock and cool it to allow the fat to solidify on top for easy removal.

5. Remove the skin and fat from the head, cutting it into strips. Cut the tongue into strips or dice.

6. In a large soup pot, combine 4-5 quarts of stock and bring to a boil.

7. Mix 4 ounces of butter with 4 ounces of flour to form a paste. Stir this into the boiling stock to thicken.

8. Add mace, cayenne, and sherry, stirring well. Let it simmer for 1-2 minutes.

9. Add the head and let it stew gently for 1¼ to 1½ hours, stirring often and skimming off any scum.

10. Just before serving, add the small forcemeat balls.