Take a knuckle of veal or a pièce of lamb ; allow a
quart of water and a teaspoonf ul of sait to each pound ;
set it over the fire, let it corne to a boil, skim it well, and
then set it back on the stove. Let it simmer for two
hours. This will form a fine, strong, nourishîng stock
for the soup. Take ont the méat, and skim the stock
clear ; put in half a pound of roUed crackers and a quart
of nice oysters✪ Another Oyster Soup. Let it boil up, and finish by puttîng in
a large tablespoonf ul of butter, and pepper and sait to
taste. Macaroni or vermicelli can be substituted for the
crackers, if preferred.
TURTLB SOUP FOR A LARGE COMPANY^ NO. 1.
Cut the head oflf the turtle the day before you dress
it, and drain the blood thoroughly from the body. Then
cut it up in the foUowing manner: Divîde the back,
belly, head and fins from the intestines and lean parts.
Be careful not to cut the gall bag. Scald in boiling
water to remove the skin and shell. Cut up in neat
pièces and throw into cold water. Boil the back and
belly in a little water long enough to extract the bones
easily. If for a large company a 1^ of veal will also be
required, and a slice of ham, which must be stewed with
L'A CUISINE CREOLE. ; 16
the lean parts till well browned ; then add boiling water,
and the liquor and bones of the boiled turtle. Season
with sliced lemon, whole pepper, a bunch of parsley, two
leaks slîced, and sait to taste. Let thîs ail boil slowly
for foup hours then straîn. Add the pièces of back,
belly, head and fins (take the bones from the fins), pour
in half a pînt of Madeîra wine and quarter of a pound
of good sweet butter, wîth a tablespoonful of fiour
worked in it ; also, a lemon sliced thin. Let ît boil gently
f op two hours, then serve.
In cutting up the turtle great care should be taken
of the fat, which should be separated, eut up neatly,
and stewed til tender in a lîttle of the liquor, and put
into the tureen when ready to serve. Garnish with the
eggs, if any ; if not, use hard-boiled eggs of f owls.
TUETLB SOUP^ NO. 2.
Put on, at an early hour in the morning, eight pounds
of beef or veal, one pound of ham or bacon, eight onîons,
with pepper, sait, and sweet herbs to taste. Make a
rich soup of this, and add to it the liquor of a boiled tur-
tle ; season very high with wine, spice, cayenne, and cat-
sup. Put in the flesh of the turtle, prepared as in re-
ceipt No. 1— do not use the eyes or tongue. Let this boil
up till tender, and serve with f orce-meat balls in tureen.
Curry powder will give a higher flavor to soups than
spice.
PLAIN MOCK-TUBTLE SOUP.
Boil a calf's-head until very tender; take out the
head, strain the liquor, and skim oflf the fat when cold,
16 LA CUISINE CREOLE.
and keep till foUowing day. Cut up the méat of the
head and brain, and add to the liquor; place over the
flre, after seasoning to taste with pepper, sait, mace,
cloves, sweet herbs, and onions. Let ît stew an hour,
then add a tumbler of white wine, and it is ready for the
force-meat balls. For the balls, chop a pound of lean
veal with half a pound of sait pork; add the braîns of
the calf s-head, seasoned with pepper, sait, mace, cloves,
sweet herbs, or curry powder. Make into balls the sîze
of the yolk of an egg ; boil part in the soup, f ry the rest
for a separate dish.
MOCK-TURTLB SOUP NO. 2.
Put into a pot a knuckle of veal, two calf s feet, two
onions, a few cloves, pepper, allspice, mace and sweet
herbs ; cover them with water ; tie a thick paper over the
pot, or cover it close. Let it stew four hours. Remove j
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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
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Take a knuckle of veal or a pièce of lamb ; allow a
quart of water and a teaspoonf ul of sait to each pound ;
set it over the fire, let it corne to a boil, skim it well, and
then set it back on the stove. Let it simmer for two
hours. This will form a fine, strong, nourishîng stock
for the soup. Take ont the méat, and skim the stock
clear ; put in half a pound of roUed crackers and a quart
of nice oysters. Let it boil up, and finish by puttîng in
a large tablespoonf ul of butter, and pepper and sait to
taste. Macaroni or vermicelli can be substituted for the
crackers, if preferred.
TURTLB SOUP FOR A LARGE COMPANY^ NO. 1.
Cut the head oflf the turtle the day before you dress
it, and drain the blood thoroughly from the body. Then
cut it up in the foUowing manner: Divîde the back,
belly, head and fins from the intestines and lean parts.
Be careful not to cut the gall bag. Scald in boiling
water to remove the skin and shell. Cut up in neat
pièces and throw into cold water. Boil the back and
belly in a little water long enough to extract the bones
easily. If for a large company a 1^ of veal will also be
required, and a slice of ham, which must be stewed with
L'A CUISINE CREOLE. ; 16
the lean parts till well browned ; then add boiling water,
and the liquor and bones of the boiled turtle. Season
with sliced lemon, whole pepper, a bunch of parsley, two
leaks slîced, and sait to taste. Let thîs ail boil slowly
for foup hours then straîn. Add the pièces of back,
belly, head and fins (take the bones from the fins), pour
in half a pînt of Madeîra wine and quarter of a pound
of good sweet butter, wîth a tablespoonful of fiour
worked in it ; also, a lemon sliced thin. Let ît boil gently
f op two hours, then serve.
In cutting up the turtle great care should be taken
of the fat, which should be separated, eut up neatly,
and stewed til tender in a lîttle of the liquor, and put
into the tureen when ready to serve. Garnish with the
eggs, if any ; if not, use hard-boiled eggs of f owls.
TUETLB SOUP^ NO. 2.
Put on, at an early hour in the morning, eight pounds
of beef or veal, one pound of ham or bacon, eight onîons,
with pepper, sait, and sweet herbs to taste. Make a
rich soup of this, and add to it the liquor of a boiled tur-
tle ; season very high with wine, spice, cayenne, and cat-
sup. Put in the flesh of the turtle, prepared as in re-
ceipt No. 1— do not use the eyes or tongue. Let this boil
up till tender, and serve with f orce-meat balls in tureen.
Curry powder will give a higher flavor to soups than
spice.
PLAIN MOCK-TUBTLE SOUP.
Boil a calf's-head until very tender; take out the
head, strain the liquor, and skim oflf the fat when cold,
16 LA CUISINE CREOLE.
and keep till foUowing day. Cut up the méat of the
head and brain, and add to the liquor; place over the
flre, after seasoning to taste with pepper, sait, mace,
cloves, sweet herbs, and onions. Let ît stew an hour,
then add a tumbler of white wine, and it is ready for the
force-meat balls. For the balls, chop a pound of lean
veal with half a pound of sait pork; add the braîns of
the calf s-head, seasoned with pepper, sait, mace, cloves,
sweet herbs, or curry powder. Make into balls the sîze
of the yolk of an egg ; boil part in the soup, f ry the rest
for a separate dish.
MOCK-TURTLB SOUP NO. 2.
Put into a pot a knuckle of veal, two calf s feet, two
onions, a few cloves, pepper, allspice, mace and sweet
herbs ; cover them with water ; tie a thick paper over the
pot, or cover it close. Let it stew four hours. Remove j