Green Turtle Soup

Ingredients

• One can of green turtle
• one quart of water
• twelve pepper-corns
• six whole cloves
• two small sprigs each of parsley
• summer savory
• sweet marjoram
• thyme
• two bay leaves
• two leaves of sage
• one large onion
• one slice of carrot
• one of turnip
• a stalk of celery
• two large table-spoonfuls of butter
• two table-spoonfuls of dry flour

Method

1. 1

   Separate the green fat from the other contents of the can, cut into dice and set aside.

2. 2

   Put one quart of water with the remainder of the turtle; add the peppercorns, cloves, herbs, onion, carrot, turnip, and celery into a pan with butter.

3. 3

   Fry fifteen minutes, being careful not to burn.

4. 4

   Skim carefully from the butter and put into the soup.

5. 5

   Now, into the butter in which the vegetables were fried, put the flour, and cook until brown.

6. 6

   Stir into the soup; season with salt and pepper and let simmer very gently one hour.

7. 7

   Strain, skim off all the fat and serve.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 32. The excerpt below is the record exactly as published.

Green Turtle Soup. One can of green turtle, such as is put up by the " Mer- riam Packing Co." Separate the green fat from the other contents of the can, cut into dice and set aside. Put one quart of water with the remainder of the turtle ; add twelve pepper-corns, six whole cloves, two small sprigs each of parsley, summer savory, sweet marjoram and thyme, two bay leaves, two leaves of sage. Have the herbs tied together. Put one large onion, one slice of carrot, one of turnip, and a stalk of celery, cut fine, into a pan, with two large table- spoonfuls of butter. Fry fifteen minutes, being careful not to burn. Skim carefully from the butter and put into the soup. Now, into the butter in which the vegetables were fried, put two table-spoonfuls of dry flour

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