| 3 | lb | Beef neck bones |
| 1/4 | lb | Salt pork |
| 1 | c | Chopped celery |
| 1 | c | Chopped onion (not peeled) |
| 1 | c | Chopped carrots |
| 1/2 | | (3.5-lb) chicken; in one piece |
| 1 | tb | Whole basil leaves |
| 1 | ts | Whole marjoram leaves |
| 1 | tb | Whole thyme leaves |
| 3 | | Whole bay leaves |
| 20 | | Whole black peppercorns |
| 1 | ts | Cayenne pepper |
| 1 | | Bunch whole parsley leaves |
| 6 | | Cloves garlic; chopped, peel and all |
| 1 | cn | (28-oz) tomatoes; pureed in blender or food processor |
| 2 | | Sticks butter |
| 1 | c | Flour |
| 1/2 | lb | Halibut (cheeks or boneless filet) |
| 1/2 | lb | Crabmeat |
| 2 | ts | Salt; or to taste |
| 1 | | Lemon; juice of |
| 1/2 | tb | Tabasco; or to taste |
| 3 | tb | Worcestershire; to taste |
| 1/4 | ts | Ground cloves; optional |
| 1 | c | Dry cocktail sherry |
| 8 | | Hard-boiled eggs; grated |
