Green Turtle Soup

Ingredients

• twenty-five pounds of green turtle
• twenty pounds of lean soup beef
• six gallons of water
• four onions
• four carrots
• four leeks
• two heads of celery
• a bunch of parsley
• four bay leaves
• a handful of whole pepper
• one gill of Port wine
• one-half pint of Sherry wine
• a dash of cayenne pepper
• four ounces of flour

Method

1. 1

   Prepare turtle and make broth with beef, water, and vegetables.

2. 2

   Boil for six hours, strain, and cook shells and fins separately.

3. 3

   Thicken broth with browned flour, add wines and cayenne, then turtle meat.

4. 4

   Boil and serve with lemon slices.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 49. The excerpt below is the record exactly as published.

reen Turtle Soup Green turtle when prepared can be kept for weeks, and dealers are not willing to retail it. The best way is to buy a small turtle weighing about twenty-five pounds. If your dealer will not prepare it, hang it by the hind legs or fins, cut off its head and let it bleed ali day. Then with a sharp knife port the two shells, remove the intestines, take ali the meat from the shells, bones, and fins. Cut each shell in four pieces, and piange — for a moment (m7y — *the fins and shells in boiling 86 MBS. SEELT'a COOK BOOK water to take the hornj skin off. Then make a broth as fol- lows : Cut in pieces and put in a stock pot twenty pounds of lean soup beef, six gallona of water, and plenty of salt. Boil slowly and skim well ; add four onions, foor carrots, four leeka, two heads of celery, a bunch of parslej, four bay leayes, thyme, sago, and basilic in proportion, and one handf ul of whole pep- pera, a few allspice, a few whole cloves, and a few blades of mace ali tied together in a small cloth. Boil six hours and pass the broth through a sieve into a large tin pan. Use some of thìs broth diluted with water in a saucepan to cook the shells and fins, and some in another saucepan to cook the meat. The shells and fins require about one hour, and the meat not oyer twenty minutes. When they are done, take the shells, meat, and fins out of the broth and pass the broth through a fine strainer into another saucepan. Remove ali the bones from the shells, fins, and meat, and cut in small square pieces. Mix the whole and put it in a dish. The above is the preliminary and essential preparation. For a soup f or eight persons : Thicken three quarta of broth with four ounces of flour which has been browned in batter, boil one-half hour, and skim well. Add one-half pint of Sherry wine, one gill of Port wine, a dash of cayenne pepper

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