Green Turtle Soup

Ingredients

• the turtle
• six cups of compound stock
• three hard-boiled eggs
• two cups of Brown Sauce No. 1
• the juice of a lemon
• the grated peel of half a lemon
• a quarter of a grated nutmeg
• ten drops extract of ginger

Method

1. 1

   Let the turtle bleed several hours with its head hanging downward, then divide the shells, and remove the entrails.

2. 2

   Clean the fins and fleshy parts, put them in a saucepan, cover with water, and simmer until the shells of the fins detach themselves.

3. 3

   Drain, cut in small pieces, put in a saucepan with six cups of compound stock, simmer gently three hours, or until cooked, then add three hard-boiled eggs, chopped, two cups of Brown Sauce No.

4. 4

   1, the juice of a lemon, the grated peel of half a lemon, a quarter of a grated nutmeg, and ten drops extract of ginger.

5. 5

   Simmer five minutes, season to taste, and serve.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 52. The excerpt below is the record exactly as published.

Green Turtle Soup. — Let the turtle bleed several hours with its head hanging downward, then divide the shells, and remove the entrails. Clean the fins and fleshy parts, put them in a sauce-pan, cover with water, and simmer until the shells of the fins detach themselves. Drain, cut in small pieces, put in a sauce-pan with six cups of compound stock, simmer gently three hours, or until cooked, then add three hard-boiled eggs, chopped, two cups of Brown Sauce No. i, the juice of a lemon, the grated peel of half a lemon, a quarter of a grated I20 The Art of Cookery. nutmeg, and ten drops extract of ginger

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