Clear Turtle Soup

Ingredients

• one pound and a half of beef
• one pound and a half of veal
• two slices of lean ham
• a small turnip
• carrot
• the white part of a head of celery
• onion scalded
• three teaspoonfuls of dried basil
• twelve mushrooms
• half a teaspoonful of penny royal
• half a teaspoonful of thyme
• a teaspoonful of salt
• a few grains of cayenne pepper
• four quarts of water

Method

1. 1

   Cut meat and ham into small pieces, cover with cold water, add vegetables and seasonings.

2. 2

   Simmer for six hours, skim, strain, and cool.

3. 3

   Remove fat, soak turtle, and cook for twelve hours.

4. 4

   Mix with stock, clear, and serve hot with turtle pieces.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 105. The excerpt below is the record exactly as published.

one pound and a half of beef, one pound' and a half of veal, two slices of lean ham. Put them into a pan, cover them with cold water ; add a small turnip, carrot, the white part of a head of celery, and onion scalded {see Onions) and stuffed with cloves ; three tea- spoonfuls of dried basil, twelve mushrooms, half a teaspoonful of penny royal, half a teaspoonful of thyme, a teaspoonful of salt, a few grains of cayenne pepper ; see that there are four quarts of water to this quantity. Simmer slowly six hours j skim it constantly, strain, allow it to get cold, take off every particle of fat. Take a quarter of a pound of dried turtle (it is almost impossible to get the fresh in this country), soak it twelve hours in a warm atmosphere ; pour away the water, cover it with warm water and allow it to stand twelve hours more, leaving it in a cool oven all night with the door open. Sometimes the turtle has an unpleasant smell, this may be removed by rubbing it with lemon juice and salt ; then wash it thoroughly well ; cook it twelve hours slowly ; it should now be as soft as calf’s head ; allow the stock in which it has been cooked to get quite cold, remove any fat from the surface, and mix it with the above stock ; clear it {see full directions for Clear Soup). After the soup is cleared serve hot in a soup tureen with the turtle DOMESTIC COOKERY. 190 cut into pieces of about an inch square, also some pieces of stewed eels may be served in it ; add a teaspoonful of lemon juice just at the last. Turtle Soup, Brown. This soup may be made on exactly the same foundation as clear turtle soup

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