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Mock Turtle Soup

The following recipe was transcribed ver batim from 

The Home Comfort Range Cook Book

Circa 1900

Boil half a calf's head with the skin on until soft; cut the meat into small pieces; also the tongue; prepare from the yolks of two hard-boiled eggs round balls the size of marbles, and chop up the whites; take of soup stock two quarts; then fry in one ounce of butter a medium-sized onion and add one ounce of flour and brown the same; then add the stock, a teaspoon of Worcestershire sauce, pepper and salt, the juice of one lemon, and let simmer for ten minutes. Pour over the meat and imitation turtle eggs and serve hot, adding the chopped whites of the eggs.

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