Mock Turtle Soup

5 lb. veal bone.
1 carrot.
1 onion.
1 leek.
1 clove garlic.
1/2 cup flour.
1/2 cup white table wine.
2 hard-boiled eggs.
10 oz. puree of tomato.
2 quarts stock or water.
1 cup sherry.
Thyme.
Pepper and salt.
Lemon.
Bay leaf.
Parsley.

Method: Braise the veal bone slowly. Dice and add carrot, onion, leek, then garlic, thyme, bay leaf, parsley and flour. Let simmer a few minutes and add white wine, puree of tomato and the stock or water. Cook for 2 hours, then strain, add cayenne pepper, salt and sherry. Garnish with 2 hard-boiled eggs and slice of lemon. Serve piping hot.

Source: contributed by Mrs. A. I. Sach in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.9.