Mock Turtle Soup
5 lambs’ livers
5 calves’ hearts
5 knuckles of veal
10 qts. water
2 cups onions
2 cups turnip
2 cups celery
1 teaspoon cloves
11⁄2 tablespoons peppercorns
1⁄4 cup salt
5 bay leaves
11⁄2 doz. yolks of hard-cooked eggs
21⁄2 lemons
Madeira wine
Make it as directed on page 66.
Serves forty-five or fifty persons.