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Mock Turtle a L'Anglaise

Have in a large saucepan two pounds cracked veal bones, also a few cracked ham bones if at hand, one sliced carrot, two sliced onions, one sliced stalk celery, two branches parsley, one sprig bay leaf, two cloves, one tablespoon black whole pepper, half teaspoon thyme, one sprig marjoram, one teaspoon allspice and one ounce butter. Place the pan on a brisk fire, stir well with a wooden spoon and let brown for twenty minutes. Add one ounce flour, briskly stir for a minute and let brown again to a nice golden colour, which will take about twenty minutes, occasionally stirring. Moisten with four quarts broth or hot water. Season with a tablespoon salt, two saltspoons cayenne pepper and one tablespoon sugar. Any remnants of beef or chicken bones on hand can be added to the soup. Cover the pan and let slowly boil for three hours, being very careful to skim off the fat once in a while.

Strain the soup through a strainer into another saucepan, then add one gill of sherry, two tablespoons brandy, two gills demi-glace, two gills tomato sauce and two ounces cooked calf's head cut into small dice pieces. Boil for forty-five minutes more, being careful to skim off the fat once in a while. Add half peeled lemon cut into four slices, one finely chopped hard-boiled egg, one teaspoon finely chopped parsley, one teaspoon finely chopped chives; gently mix and boil for five minutes longer, pour into a hot soup tureen and serve.