MOCK TURTLE SOUP

Ingredients:
*1 lb. lean ground beef
*2 qts. water
*2 tsp Worcestershire sauce
*1 tbsp instant beef bullion
*2 tsp salt
*Fresh ground black peppercorns, about a ½ tsp
*2 hard boiled eggs, chopped
*Dry sherry to taste (optional)
*1 Tbsp vinegar
*8 paper-thin lemon slices
*1 large onion, finely-chopped
*14 oz. bottle catsup (= abt. 1.25 cups)
*10.5 oz can beef gravy
*1 Tbsp brown sugar
*Approx. 3/4 cup skillet-browned flour
(Stir the flour in a hot skillet until golden-brown, being careful not to burn the flour as this will give the soup a bad taste.)
*In a cheesecloth bag or tea ball:
*10 whole allspice
*10 whole cloves
*1 bay leaf

Directions:
Saute onion in soup pot using small amount of oil or margarine. Add 1.5 qts water, catsup, beef gravy, Worcestershire sauce, and ground beef. Stir well until beef has no lumps remaining, then bring to a boil. Reduce heat and simmer gently, stirring ocassionally.

In a separate bowl or cup, add 3/4 cup browned flour to the remaining 1/2 qt. water and stir until no lumps remain. Slowly add the flour/water mixture to the soup, stirring until soup thickens. Add beef bullion, lemon slices, salt, pepper, brown sugar, and vinegar. Place spice bag (or tea ball) in the soup and simmer 1.5 -2 hours.

After the soup has finished cooking, remove the spice bag/tea ball and add the crumbled hard boiled eggs, stirring in gently. Add sherry, if desired.

Yields about 3 quarts.