Dried Turtle Soup

Ingredients

• Half a pound of dried turtle
• knuckle of veal
• two or three sprigs of basil
• a sprig of thyme
• a sprig of marjoram
• two bay leaves
• six peppercorns
• a dessertspoonful of fine arrow-root
• a glass of Marsala
• a good squeeze of lemon

Method

1. 1

   Soak dried turtle in cold water for 3 days, changing water regularly.

2. 2

   Make stock with veal and vegetables, simmer turtle for 12 hours.

3. 3

   Strain, remove fat, cut turtle into pieces, and return to soup.

4. 4

   Add arrowroot, Marsala, and lemon, boil briefly, and serve with lemon quarters.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 22. The excerpt below is the record exactly as published.

Dried Turtle Soup.— Buy Sun-Dried Turtle at a first-rate shop, so that you may be sure not to get conger eel. Half a pound of dried turtle must be allowed for a quart of soup ; and four days must be allowed for making it. Soak the pieces of dried turtle in cold water for three days and three nights, changing the water night and morning. After this soaking the pieces of turtle will be found three times the size that they were when dry. Make an uncoloured stock with knuckle of veal and broken veal bones, and use plenty of vegetables and herbs. Basil is the herb peculiarly suited to turtle soup, and two or three sprigs of it should be used, with a sprig of thyme and of marjoram, and two bay leaves. Add six peppercorns, but no salt, for as the turtle takes so long to cook it would become too salt. Simmer the pieces of turtle in the stock for twelve hours. Strain off the vegetables, remove all fat, cut the pieces of turtle into convenient sizes, and put them back into the heated soup. Add a dessertspoonful of fine arrow- root, a glass of Marsala, and a good squeeze of lemon

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