es
stuck into it, a head of celery, a small tumip and
carrot, as much parsley as will fill a teacup,
three tea-spoonfuJs of dried marjoram, three
tea-spoonfuls of dried basil, one or two mush-
rooms if they are at hand, half a tea-spoonful of
lemon thyme, half a salt-spoonful of penny-
royal, a small tea-spoonful of salt, and a small
jjinch of cayenne. If any chicken bones or
pieces of cold roast meat are at hand they
may be added to the rest. Fill the saucepan
with cold water, simmer the soup very gently
for twelve hours, and remove the scum as it
rises. The soup must on no account be left in
the saucepan all night ; but if the simmering is
not finished at night, the soup must be poured
out into a basin, set in a cool place, and put on
the fire again next day. "When the soup has
been reduced to two quarts, strain carefully,
and remove the fat with scrupulous care. Get
a pound and a haK of fresh eels, cut them into
pieces two inches long, and boil these in the
stock. When they are tender, lift them out of
the stock, and again strain it by passing it
through a jelly-bag two or three times; if
necessary, clear it with white of egg. When it
is clear put in the pieces of turtle flesh, and
lx)il them gently till they are as tender as well-
dressed calf's head. At the last moment add a
claret-glassful of good madeira or good golden
sherry. Pour the soup into the tureen, add
a few drops of lemon-juice, and it will be ready
for serving. If it is necessary to clarify the
soup, whisk the white of an egg with a cupful
of cold water. Stir this briskly into the soup
when it is just warm, let it boil, and gently
lift oft' the scum as it rises. Draw the saucejjau
to the side, and let the soup simmer gently for
half an houi'. Let it stand a quarter of an hour
to settle, and strain through a jelly-bag. If
the soup has been gently simmered and care-
fully skimmed, it wiU most likely need only to
be passed two or thi-ee times through a jelly-bag.
If thick souj) is prefen-ed to clear soup, moisten
a table-sjMonf ul of brown thickening with a small
portion of the soup. When it is quite smooth,
pour it into the saucepan, and stir till it boils.
AVhen this thickening is used, it will be ne-
cessary to let the saucepan stand by the side
of the fire with the lid on for a short time, that
the fat may rise to the surface and be removed.
The eels which are stewed in the stock may be
served as eel souchet, and will make a good
dish. As the pieces of eel are taken out of the
soup, throw them into a pan of boiling water
for one minute. Lay them into a dish with as
much boihng water as will cover them, put
with them one or two sprigs of fresh parsley,
and send brown bread and butter to table
^\'ith them. Time, four or five days to prepare
the soup. Probable cost, turtle flesh, 10s. per
pound. Sufficient for three pints of soup.
Tvirtle Soup from Tinned Turtle,— ✪ Turtle Soup from Tinned Turtle
Page 2081 · 1 recipe record on this page
Presented as published in 1892. 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
A modernized reading is not available for this page yet. You are seeing the original text.
es
stuck into it, a head of celery, a small tumip and
carrot, as much parsley as will fill a teacup,
three tea-spoonfuJs of dried marjoram, three
tea-spoonfuls of dried basil, one or two mush-
rooms if they are at hand, half a tea-spoonful of
lemon thyme, half a salt-spoonful of penny-
royal, a small tea-spoonful of salt, and a small
jjinch of cayenne. If any chicken bones or
pieces of cold roast meat are at hand they
may be added to the rest. Fill the saucepan
with cold water, simmer the soup very gently
for twelve hours, and remove the scum as it
rises. The soup must on no account be left in
the saucepan all night ; but if the simmering is
not finished at night, the soup must be poured
out into a basin, set in a cool place, and put on
the fire again next day. "When the soup has
been reduced to two quarts, strain carefully,
and remove the fat with scrupulous care. Get
a pound and a haK of fresh eels, cut them into
pieces two inches long, and boil these in the
stock. When they are tender, lift them out of
the stock, and again strain it by passing it
through a jelly-bag two or three times; if
necessary, clear it with white of egg. When it
is clear put in the pieces of turtle flesh, and
lx)il them gently till they are as tender as well-
dressed calf's head. At the last moment add a
claret-glassful of good madeira or good golden
sherry. Pour the soup into the tureen, add
a few drops of lemon-juice, and it will be ready
for serving. If it is necessary to clarify the
soup, whisk the white of an egg with a cupful
of cold water. Stir this briskly into the soup
when it is just warm, let it boil, and gently
lift oft' the scum as it rises. Draw the saucejjau
to the side, and let the soup simmer gently for
half an houi'. Let it stand a quarter of an hour
to settle, and strain through a jelly-bag. If
the soup has been gently simmered and care-
fully skimmed, it wiU most likely need only to
be passed two or thi-ee times through a jelly-bag.
If thick souj) is prefen-ed to clear soup, moisten
a table-sjMonf ul of brown thickening with a small
portion of the soup. When it is quite smooth,
pour it into the saucepan, and stir till it boils.
AVhen this thickening is used, it will be ne-
cessary to let the saucepan stand by the side
of the fire with the lid on for a short time, that
the fat may rise to the surface and be removed.
The eels which are stewed in the stock may be
served as eel souchet, and will make a good
dish. As the pieces of eel are taken out of the
soup, throw them into a pan of boiling water
for one minute. Lay them into a dish with as
much boihng water as will cover them, put
with them one or two sprigs of fresh parsley,
and send brown bread and butter to table
^\'ith them. Time, four or five days to prepare
the soup. Probable cost, turtle flesh, 10s. per
pound. Sufficient for three pints of soup.
Tvirtle Soup from Tinned Turtle,—