Clear Turtle Soup

Ingredients

• A quarter of a pound of sun=dried turtle
• Two onions
• Two leeks
• Two pounds and a quarter of gravy ibeef
• Three quarts of water
• Eight peppercorns
• A little celery
• Three cloves
• One large carrot
• Two turnips
• A wineglasstul of sherry
• Two bay leaves

Method

1. 1

   Soak the turtle in cold water for three or four days, constantly changing the water.

2. 2

   Cut the meat into small pieces, put it into a stewpan with the turtle, cover it with the cold water, and bring it gently to the boil, removing the scum as it rises; when it is thoroughly skimmed and boiling, add the vegetables, all well washed and cut into slices, the herbs, spices, and salt to taste.

3. 3

   Let it simmer gently for about ten hours, keeping the stewpan closely covered all the time.

4. 4

   Strain it through a clean soup cloth into a large basin; take the pieces of turtle from the vegetables, and rinse them in a little warm water; then cut them into pieces about an inch square, and put them into the soup.

5. 5

   Take off the fat with kitchen paper.

6. 6

   When required, boil up and add a wineglass or more of sherry.

7. 7

   It should be made the day before it is used.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 5. The excerpt below is the record exactly as published.

CLEAR TURTLE SOUP Ingredients A quarter of a pound of sun=dried Two onions. turtle. Two leeks. Two pounds and a quarter of Thyme and parsley. gravy ibeef. A blade of mace. Three quarts of water. Eight peppercorns. A little celery. Three cloves. One large carrot. Salt. Two turnips. A wineglasstul of sherry. Two bay leaves

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