move the eggs and liver ; the gall, which is a dark green bag
embedded in the liver, must be very carefully cut out without
breaking it, because a drop of the bitter fluid would ruin any
part of the turtle with which it might come in contact ; after
the gall is removed, the liver is to be laid in cold water, as
are aU the different portions of the turtle, as soon as they are
cut off the shell ; the under shell should be cut in pieces
about four inches square, and divided with the flesh of the
turtle, because, after long-continued boiling, parts of it be-
come the semi-gelatinous substance called by many cooks
194 PRACTICAL AMERICAN COOKERY.
the green fat ; the green fat proper is a soft substance, dark
bluish-green in color, which lies about the intestines and in
the sockets of the legs where they join the body ; it is abun-
dant when turtles are in good condition, and should be im-
partially divided, as it is considered a great delicacy; the
upper shell is to be cut up to boil with the turtle to make
stock. The liver, eggs, and green fat are to be kept in cold
water until the soup-stock is being prepared, then boiled in
it until tender, and afterward wrapped in a wet cloth until
they are wanted for the various dishes made of the turtle.
HOW TO BOIL GREEN TURTLE.
For every four pounds of turtle flesh and shell allow a
gallon of cold water ; put them over the fire together with an
even weight of veal bones, or of calf s head or feet, a table-
spoonful of salt, and one carrot, one turnip, one onion
peeled and stuck with a dozen cloves, and a bouquet of
parsley, sweet herbs, mace, and peppercorns ; remove all
scum as it rises, keep the kettle closely covered, and boil its
contents gently ; as fast as any portion of the turtle becomes
tender, take it up, cool it, wrap it in a wet cloth, and put
it in a cool place until it is wanted for making any of the
dishes for which recipes are given. Continue to boil the
bones and shells for five or six hours ; and then strain
the stock, and put it by for the soup and sauces. The dark
under shell is to be boiled until tender, and then saved for
the soup, to which it is added after being cut in half-inch
dice.
GREEN TURTLE SOUP-STOCK.
Prepare the turtle as directed in the two preceding re-
cipes. To make the stock for the soup, put the pieces of
shell over the fire with sufficient boiling water to cover them,
and boil them for two or three hours, or until the outer edges
of the shell are soft ; if the water boils away, add more,
SOUPS. 195 ✪ How to Boil Green Turtle
Page 112 · 2 recipe records on this page
Presented as published in 1885. 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
move the eggs and liver ; the gall, which is a dark green bag embedded in the liver, must be very carefully cut out without breaking it, because a drop of the bitter fluid would ruin any part of the turtle with which it might come in contact ; after the gall is removed, the liver is to be laid in cold water, as are aU the different portions of the turtle, as soon as they are cut off the shell ; the under shell should be cut in pieces about four inches square, and divided with the flesh of the turtle, because, after long-continued boiling, parts of it become the semi-gelatinous substance called by many cooks
the green fat ; the green fat proper is a soft substance, dark bluish-green in color, which lies about the intestines and in the sockets of the legs where they join the body ; it is abundant when turtles are in good condition, and should be impartially divided, as it is considered a great delicacy; the upper shell is to be cut up to boil with the turtle to make stock. The liver, eggs, and green fat are to be kept in cold water until the soup-stock is being prepared, then boiled in it until tender, and afterward wrapped in a wet cloth until they are wanted for the various dishes made of the turtle.
HOW TO BOIL GREEN TURTLE.
For every four pounds of turtle flesh and shell allow a gallon of cold water ; put them over the fire together with an even weight of veal bones, or of calf s head or feet, a tablespoonful of salt, and one carrot, one turnip, one onion peeled and stuck with a dozen cloves, and a bouquet of parsley, sweet herbs, mace, and peppercorns ; remove all scum as it rises, keep the kettle closely covered, and boil its contents gently ; as fast as any portion of the turtle becomes tender, take it up, cool it, wrap it in a wet cloth, and put it in a cool place until it is wanted for making any of the dishes for which recipes are given. Continue to boil the bones and shells for five or six hours ; and then strain the stock, and put it by for the soup and sauces. The dark under shell is to be boiled until tender, and then saved for the soup, to which it is added after being cut in half-inch dice.
GREEN TURTLE SOUP-STOCK.
Prepare the turtle as directed in the two preceding recipes. To make the stock for the soup, put the pieces of shell over the fire with sufficient boiling water to cover them, and boil them for two or three hours, or until the outer edges of the shell are soft ; if the water boils away, add more,
Records on this page
How to Boil Green TurtleGreen Turtle Soup-Stock