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Turtle Soup, Mock, Clear

Prepare, soak, and parboil the head as in last recipe but one. Cut the meat into neat squares, and set these aside, simmer the herbs and vegetables in a pint of stock for two hours, and afterwards strain this through a tamis; the flour must, of course, be omitted. Add it to the rest of the stock, and clarify this by stirring into it when cool the whites of two eggs mixed with a little water, whisking it over the fire till it boils, boiling gently for half an hour, letting it stand to settle for a quarter of an hour, then straining it through a jelly-bag till it is clear. Put the pieces of calf's head into the soup, boil them gently till tender, add a glassful of good wine and a little lemon-juice, and serve very hot with a few quenelles.