Creole Turtle Soup

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1 1/2 sticks Butter
2/3 cup Flour
8 oz. Ham, 1/4'' diced
1 cup Onion, chopped fine
1/4 cup Celery, chopped fine
3/4 cup Bell pepper, chopped fine
3 large cloves Garlic, minced
3 Medium tomatoes, chopped coarsely
1 1/2 -2 lbs Turtle meat, chopped
2 Tbsp Zatarain's Creole Seasoning
3 Bay leaves
1/2 tsp Thyme, crushed
1/4 tsp Nutmeg
1/4 tsp Clove
2 1/2 cups Beef stock
2 1/2 cups Water
1 tsp Worcestershire
1/2 Lemon, sliced
4 Tbsp Parsley, fresh
3 Boiled eggs, grated
4 Tbsp sherry
Melt butter in a large saucepan and add flour to make a medium brown roux. Add the chopped ham and vegetables (celery, onion, bell pepper, garlic, and tomatoes). Cook over medium heat for about 30 minutes.
In a heavy skillet add 1/4 cup vegetable oil, heat, and add turtle meat, brown on all sides and cook for 10 minutes.
To the roux and vegetable mixture add the turtle meat and sauce, beef stock, water, and spices. Cook covered over low heat for 2 hours.
Thirty minutes prior to serving add Worcestershire sauce, lemon, and sherry. Parsley and grated eggs should be added 10-15 minutes before serving. Allow to rest for 15 minutes, and then serve. This allows time for all spices to blend thoroughly.
Serve with extra sherry if desired.