Mock Turtle Soup
|Julienned ham strips||1⁄2 Cup (8 tbs)|
|Onion||1 , chopped|
|Carrot||1 , chopped|
|Celery stalks||2 , diagonally sliced|
|Lemon juice||1 Tablespoon|
|Canned mushrooms||7 Ounce, drained and cut in halves (1 Can)|
Clean calf's head and put into a saucepot with soup greens and lightly salted water.
Bring to boiling and simmer until the meat can be easily removed from the bone.
Remove the calf's head and strain the broth.
Heat butter in skillet; add ham, chopped onion, carrot and celery.
Blend in flour and the broth.
Cook and stir until mixture comes to boiling.
Lower heat and cook about 10 minutes, stirring occasionally.
Stir in wine and lemon juice.
Season to taste with salt and pepper.
Remove the meat from calf's head and cut into strips; add with the mushroom halves to soup mixture.
Cook over low heat about 5 minutes, or until of serving temperature.
Ladle into soup bowls.