Turtle Soup

• 1 lb. veal bones, cracked
• 1 onion, sliced
• 1 carrot, sliced
• 1 Tbsp. butter
• 4 c. beef stock, cold
• 5 c. tomatoes
• 2 Tbsp. flour
• 3 whole cloves
• salt and pepper
• 1/4 c. sherry
• 1 c. cooked turtle meat
• 1/2 lemon, sliced
• 1 hard-boiled egg, chopped

1. Brown bones, onions and carrots very slowly in butter in heavy pan.
2. Add flour and stir until blended.
3. Add cold beef stock, tomatoes, cloves, salt and pepper.
4. Heat slowly to boiling; skim, cover, and simmer 2 hours.
5. Strain stock through a fine sieve and cool quickly.
6. When cold, remove fat and if necessary clarify soup. Add turtle meat and sherry, bring to a boil and serve with a slice of lemon and chopped egg.
7. Serves 6.

veal bones, onion, carrot, butter, beef stock, tomatoes, flour, cloves, salt, sherry, meat, lemon, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797255 (may not work)