Veal Mock Turtle Soup

• 2 lb. veal
• 6 medium potatoes, diced very fine
• 1 bunch carrots, diced very fine
• 1 bunch celery, diced very fine
• 1 large can tomatoes
• 1 small box pickling spices
• 2 lemons, diced
• 2 hard-boiled eggs, diced
• 2 c. flour

1. Put pickling spices in a small cheesecloth bag.
2. Cook veal in a kettle of water with pickling spices.
3. When veal is cooked, grind it with a meat grinder.
4. While meat is cooking, peel and dice vegetables.
5. Add to meat and broth and continue cooking. Brown flour in skillet, stirring constantly.
6. When vegetables are cooked, add diced lemons and diced hard-boiled eggs.
7. Add water to browned flour until you have a thin smooth paste consistency. Gradually add browned flour paste, stirring constantly, so flour will mix thoroughly.
8. Add can of tomatoes, including liquid, to soup.
9. Serve with Ritz crackers.
10. Freezes well.
11. Lots of work, but delicious!

veal, potatoes, carrots, celery, tomatoes, pickling spices, lemons, eggs, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=512301 (may not work)