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Turtle Soup, Mock

Put into a stewpan three pounds of fillet of veal, and three pounds of leg of beef, in one and a half inch square pieces, with three-quarters of a pound of butter, six onions, and a bouquet garni. Stir till of a light brown colour; dredge in six ounces of flour, add four quarts of stock and a pint of Madeira, salt and pepper. Stir till boiling; add half a calf's head, previously boned, and boil for three hours. Strain the broth, and simmer for one hour, skimming frequently. Take out the head cut it into inch squares, and add it again to the soup before serving.