Dried Turtle Soup

Ingredients

• ½ lb. dried turtle
• 1 blade of mace
• 2 quarts good brown stock
• 1 bay leaf
• 1 carrot
• 1 onion
• 1 stick of celery
• ½ teaspoonful peppercorns
• Lemon juice
• Cayenne and salt
• 1 oz. arrowroot
• 1 wineglassful of sherry
• ½ wineglassful of brandy

Method

1. 1

   Wash and soak the turtle for four or five days.

2. 2

   Rinse and cut in small pieces.

3. 3

   Put it on with the stock and vegetables, and simmer for four to five hours till the turtle is tender.

4. 4

   Strain through a hair sieve.

5. 5

   Thicken with the arrowroot broken with the sherry; add brandy, lemon juice, cayenne, and turtle cut in dice.

Nutrition per serving

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 2. The excerpt below is the record exactly as published.

teaspoonful peppercorns Salt. ^ gill sherry. Few drops of carmine. To garnish. — 1 steamed white of egg. Put all the ingredients into a saucepan, and clear as for consomm^ (see p. 5). Garnish with the white of egg, cut in fancy shapes. Serve with whipped savoury cream. DRIED TURTLE SOUP. J lb. dried turtle. 1 blade of mace. 2 quarts good brown stock. 1 bay leaf. 1 carrot. \ teaspoonful peppercorns. 1 onion. Lemon juice. 1 stick of celery. Cayenne and salt. To thicken 1 quart. 1 oz. arrowroot. | 1 wineglassful of sherry. ^ wineglassful of brandy.

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