[The very hearty — and meaty — mock turtle soup evolved in England in the 18th-century as a stand-in for, yes, turtle soup. Turtle meat being hard to come by, then and now. Chuck sent actually sent along two recipes: One for the soup (below) and one for the roasted vegetable stock that’s the base for the whole thing. Chuck, you’re so thorough!]
From Chuck Sudo
1 cup unsalted butter
1/2 cup all-purpose flour
4 Tbsp unsalted butter
½ lb sirloin, cubed
¼ lb oxtail meat, braised and cubed
¼ lb ground veal
1 1/2 cup onion, finely diced
1 cup celery, finely diced
1/4 cup green onion, finely sliced
2 tsp garlic, minced
2 fresh bay leaves
1 1/2 cup fresh tomato, diced
1 qt vegetable stock
1 pinch cayenne 1 pinch ground allspice 2 tsp creole seasoning 2 Tbsp fresh thyme leaves 1 Tbsp fresh marjoram, chopped Salt and black pepper to taste 1/4 cup fresh lemon juice 4 Tbsp Worcestershire sauce 3 Tbsp sherry 3 hard-boiled eggs, whites diced, yolks riced Lemon slices 5 tsp Italian parsley, finely chopped
To make the roux: melt 1 cup of butter in a heavy bottomed saucepan, whisk in the flour and cook, whisking continuously until it turns peanut butter in color. Set aside. In a large saucepan or Dutch oven, melt the 4 Tbsp of unsalted butter over medium-high heat, add the diced sirloin, veal and oxtail. Sauté until nicely browned.
Lower the heat to medium, add both types of onions, the celery, and garlic. Season with salt and black pepper. Sauté until the vegetables are tender.
Add the tomatoes, season with a little salt so they will break down, cook for 10 minutes.
Add the vegetable stock, Worcestershire, cayenne, Allspice, Creole seasoning and bay leaves. Bring to a boil, then down to a simmer. Simmer for 20-30 minutes, stirring occasionally and skimming off any impurities that may rise to the surface.
Whisk in the roux, simmer until thickened and smooth. Add the thyme and marjoram, simmer for 15-20 minutes more. Add the lemon juice, 3 tsp of the parsley, and the riced egg yolk, heat through.
Serve garnished with lemon slices, diced egg whites, and parsley. Add the sherry at the table, about 1-2 tsp per bowl.