Mock Turtle Soup

Directions

1. The day before the soup is required cut up the foot and put it in a saucepan with 2 quarts of cold water ; simmer 5 hours, then strain ; cut all the flesh off the bones and chop it up into neat pieces.
2. Put on the shin separately in 2 quarts of cold water, and simmer 4 or 5 hours.
3. Prepare the vegetables, cut them up, fry them in the fat in a large stew-pan ; when soft add the flour, and stir till rather brown.
4. Add the stock from the foot, then that from the shin, the bay-leaves and all the other ingredients.
5. When it boils pass it all through a sieve, add the pieces of bullock’s foot, and simmer 1/2 hour.
6. A little soy may be added if required.
7. Before serving pour the wine into the bottom of the tureen.