Mock Turtle Soup

Place the beef neck bones in a roasting pan and roast, uncovered, for 45 minutes at 400� or until lightly browned.

Dice the salt pork and pan fry in a large pan. When the fat has been rendered, add the celery, onions and carrots. Saut� until tender.

Place the roasted bones and the saut�ed vegetables in a large kettle and cover with water (approximately 6 quarts.) Bring to a simmer and add the half chicken and the next 6 seasonings, the parsley (just throw it in), the garlic and the tomatoes. Cook at a good simmer for 1/2 hour. Remove the chicken to cool, and allow the stock to continue to cook. Debone the chicken and save the meat, covered. Return the bones and skin to the pot. Continue to cook the stock for a total of 2 hours.

Remove the beef bones from the pot and allow them to cool. In the meantime, prepare the roux. Melt the 2 sticks of margarine in a frying pan and add the flour. Stir over medium heat until the roux is the color of peanut butter. Set aside. Remove the meat from the bones and chop into a very small dice. Discard the bones.

Strain the stock and discard all the solids. Remove as much of the fat as possible from the top of the stock. Add the chopped beef. Thicken the soup with the roux, stirring the whole time that the hot roux is added. Add the halibut and simmer 10 minutes. Remove the fish and flake into strings. Return the fish to the pot, along with the lemon juice, Tabasco, Worcestershire and cloves.

Keep the pot at a very low simmer as you add the dry sherry and the grated eggs.

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Recipe courtesy of "The Frugal Gourmet Cooks American"

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