Mock Turtle Soup
By: Patrick Mullen
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 calfs head
2 cups brown stock
6 cloves
¼   cup butter
½   teaspoon peppercorns
½   cup flour
6 allspice berries
1 cup stewed and strained tomatoes
2 sprigs thyme
⅓ cup sliced onion
½ lemon Juice 
⅓   cup carrot cut in dice
Madeira wine

Preparation

1 Clean and wash calfs head; soak one hour in cold water to cover. Cook until tender in three quarts boiling salted water (to which seasoning and vegetables have been added). Remove head; boil stock until reduced to one quart. Strain and cool. Melt and brown butter, add flour, and stir until well browned; then pour on slowly brown stock. Add head-stock, tomato, one cup face-meat cut in dice, a