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Mock Turtle Soup
Serves 4-6

1 large onion, finely chopped
1 Tablespoon butter and 2 Tablespoons olive oil
2 lbs. meaty oxtails
1 garlic clove, mashed
3 whole cloves
1/4 teaspoon thyme
1 bay leaf
1/4 teaspoon allspice
1 Tablespoon flour
3 cups hot water
3 cups chicken stock
1 cup chopped peeled tomatoes
salt and pepper
1/2 thin-skinned lemon, chopped (rind and all)
1 Tablespoon parsley
2 hard boiled eggs

Brown onion in the butter and oil, add the oxtails and brown
slightly. Add the spices and herbs, then stir in the flour until
it bubbles, adding more butter and oil as needed. Pour in the hot
water and stock and bring to a boil. Add the remaining ingredients,
except the egg and sherry. Simmer for 2 hours. Remove the oxtail,
cut the meat and marrow away, add back to the soup and discard the
bones.

When ready to serve, chop the eggs coarsely and stir into the soup.
Ladle into bowls, stir in a teaspoon of sherry to each, top with
parsley.

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