First, the turtle-flesh must be obtained at least
three days before the soup is required. Suppose, then,
a quarter of a pound to be in hand. It has somewhat
the appearance of glue. Place it in a basin of cold
water about the temperature of a hot summer’s day,
and let the basin, which had better be covered with a
plate, be kept in a warm place, such as a top shelf in
the kitchen. The very last thing before the cook
leaves the kitchen for the night, or when the kitchen
fire has got low, and will have no more coals put on
it, is for the basin to be placed in the oven. This is
especially necessary in winter. In the morning the
basin must be taken out before the fire is lit, and the
water changed— z.e. the flesh, which will be found to
be a little swollen, put into fresh cold water, and if it
smells rather offensively — somewhat like high fish —
there is no harm in rubbing it all over gently with a
lump of salt. This soaking process had best be con-
tinued for three days and nights, at the end of which
period the flesh will be, comparatively speaking, soft,
especially the thinner pieces. The last twelve hours
the water may be quite warm, but not hotter than
that the cook s hand can be borne in it without incon-
venience.
The turtle-flesh must be then cut up into small
pieces about two inches square, and boiled for about
twelve hours in some stock prepared as follows — and
it is in the preparation of this stock that the real secret
of making good turtle soup lies.
Now, turtle soup requires far stronger stock than
is required for ordinary soup, and it should be borne
in mind that it is always considered a great luxury,
and when purchased ready-made the usual price is a
guinea a quart. I have mentioned this, as I consider
in the present day an apology is due for recommend-
ing the buying of gravy-beef for making soups for
K
i62 practical home COOKERY.
small families where economy is of the slightest mo-
ment. It is, as a rule, quite unnecessary.
But to proceed — we consider real turtle rather an
exception to general rules : —
Take a pound and a half of gravy-beef, an equal
quantity of knuckle of veal, and one slice of lean raw
ham, and place them in a large saucepan, which we
wiU suppose to be perfectly clean, lid as well. Place
in also the following : — One head of celery, two onions
— one of which has half a dozen cloves stuck in it — a
small turnip and carrot, about as much parsley as
would fill a tea-cup, two tea-spoonfuls of dried mar-
joram, two tea-spoonfuls of dried basil, half a tea-
spoonful of lemon-thyme, and rather less than half a
tea-spoonful of a herb called pennyroyal. All these
herbs can be obtained at Covent Garden Market in
sixpenny and shilling bottles, the latter herb being
sold by the bunch. Add a small tea-spoonful of salt
and a little cayenne pepper, bearing in mind that these
last commodities vary considerably in strength, and
that it is always easy to add more, but impossible to
take back. Fill the saucepan, which ought to be a
gallon one, nearly full with cold water. Put it on the
fire to simmer gently for at least twelve hours, occasion-
ally skimming off any scum that may have risen.✪ Turtle Soup
Page 86 · 1 recipe record on this page
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
First, the turtle-flesh must be obtained at least three days before the soup is required. Suppose, then, a quarter of a pound to be in hand. It has somewhat the appearance of glue. Place it in a basin of cold water about the temperature of a hot summer’s day, and let the basin, which had better be covered with a plate, be kept in a warm place, such as a top shelf in the kitchen. The very last thing before the cook leaves the kitchen for the night, or when the kitchen fire has got low, and will have no more coals put on it, is for the basin to be placed in the oven. This is especially necessary in winter. In the morning the basin must be taken out before the fire is lit, and the water changed—i.e. the flesh, which will be found to be a little swollen, put into fresh cold water, and if it smells rather offensively — somewhat like high fish — there is no harm in rubbing it all over gently with a lump of salt. This soaking process had best be continued for three days and nights, at the end of which period the flesh will be, comparatively speaking, soft, especially the thinner pieces. The last twelve hours the water may be quite warm, but not hotter than that the cook s hand can be borne in it without inconvenience.
The turtle-flesh must be then cut up into small pieces about two inches square, and boiled for about twelve hours in some stock prepared as follows — and it is in the preparation of this stock that the real secret of making good turtle soup lies.
Now, turtle soup requires far stronger stock than is required for ordinary soup, and it should be borne in mind that it is always considered a great luxury, and when purchased ready-made the usual price is a guinea a quart. I have mentioned this, as I consider in the present day an apology is due for recommending the buying of gravy-beef for making soups for K
i62 practical home COOKERY.
small families where economy is of the slightest moment. It is, as a rule, quite unnecessary.
But to proceed — we consider real turtle rather an exception to general rules : —
Take a pound and a half of gravy-beef, an equal quantity of knuckle of veal, and one slice of lean raw ham, and place them in a large saucepan, which we wiU suppose to be perfectly clean, lid as well. Place in also the following : — One head of celery, two onions — one of which has half a dozen cloves stuck in it — a small turnip and carrot, about as much parsley as would fill a tea-cup, two tea-spoonfuls of dried marjoram, two tea-spoonfuls of dried basil, half a teaspoonful of lemon-thyme, and rather less than half a tea-spoonful of a herb called pennyroyal. All these herbs can be obtained at Covent Garden Market in sixpenny and shilling bottles, the latter herb being sold by the bunch. Add a small tea-spoonful of salt and a little cayenne pepper, bearing in mind that these last commodities vary considerably in strength, and that it is always easy to add more, but impossible to take back. Fill the saucepan, which ought to be a gallon one, nearly full with cold water. Put it on the fire to simmer gently for at least twelve hours, occasionally skimming off any scum that may have risen.
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Turtle Soup