American Green-Turtle Soup

Ingredients

• a turtle
• a sufficient quantity of water
• three pints of consomme
• four glasses of sherry
• some Spanish sauce

Method

1. 1

   Let the turtle bleed for six hours, then clean and boil in water.

2. 2

   Cut into small pieces, place in a saucepan with consomme, and boil gently for three hours.

3. 3

   Add sherry and Spanish sauce before serving.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 7. The excerpt below is the record exactly as published.

American Green-Turtle Soup. Take a turtle, and let it bleed for six hours, taking care that the head hangs downward. Then divide the two shells, pressing your knife on the lower one so as not to disturb the intestines, which take entire and throw immediately away. Detach the fins and fleshy parts, putting aside any not needed for the soup, and which may be put to use afterward in an entree, or broiled. After having cleaned them put them in a saucepan, with a sufficient quantity of water to cover them. Boil them, taking care to see from time to time that the shells of the fins detach themselves. Put them in cold water for a moment, drain, and cut them in small pieces, which place in a saucepan, with three pints of consomme (or stock, Art. 1). Boil gently for three hours, add four glasses of sher- ry and some Spanish sauce

Cook this with the app: pantry check, scaling, and the assistant.