Pendennis Turtle Soup

Ingredients

• 2 lbs veal bones
• 2 carrots
• 2 onions
• 2 tablespoons butter
• 3 tablespoons flour
• 2 quarts beef stock or 2 quarts water
• 2 12 cups cooked tomatoes (canned is fine)
• 34 cup tomato puree
• salt and pepper
• 4 whole cloves
• 12 cup sherry wine
• 2 cups turtle meat, cut into small dice (chicken may be substituted, if desired)
• 1 lemon, cut into small dice
• 2 eggs, hard-cooked and cut into small dice