Mock Turtle Soup ~ 1908

Get a pair of calf's feet and the head having the skin on; partly boil the feet and head.  Take the meat from the bone and cut in small pieces; return the bones to the liquor and simmer together with a  good piece of lean beef and a knuckle of ham, some spice, a bunch of herbs and some vegetables.  Strain the soup when well reduced and add the meat.  Stew until well done, then thicken with butter and flour, add lemon that has been cut in small bits, egg balls, a few truffles, a little wine, force meat balls and some mushrooms cut in pieces.  The soup is colored with a little caramel and served at once.