Green Turtle Soup-Stock

Ingredients

• pieces of shell
• boil them for two or three hours
• one-eighth of the first weight of the turtle in soup-beef bones
• one-sixteenth of the weight in the bones of veal
• two heaping tablespoonfuls of salt

Method

1. 1

   Boil pieces of shell in water until soft.

2. 2

   Cut soft parts into half-inch pieces.

3. 3

   Return hard parts to water with soup-beef bones and veal bones.

4. 4

   Add water to cover, salt, and boil gently for about 2 hours.

5. 5

   Remove fins and cushions, separate flesh from bones, and return bones to stock.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 112. The excerpt below is the record exactly as published.

GREEN TURTLE SOUP-STOCK. Prepare the turtle as directed in the two preceding re- cipes. To make the stock for the soup, put the pieces of shell over the fire with sufficient boiling water to cover them, and boil them for two or three hours, or until the outer edges of the shell are soft ; if the water boils away, add more, SOUPS. 195 always keeping the shells covered. Then cut the soft parts of the shells into pieces about half an inch square, lay them in an earthen bowl, cover them with a wet napkin, and keep tliem in a cool place until wanted. Then put the hard parts of the shell again into the water in which it was boiled ; put in also one-eighth of the first weight of the turde in soup- beef bones, and one-sixteenth of the weight in the bones of veal, or of calf s feet and head cleaned as directed in the recipe for skinning calf s head for mock turde soup. On top of these ingredients lay the neck and fins of the turtle, and the cushions or rounded muscles at the top of the turtle fins, unless part of the latter is to be reserved raw for broil- ing as turtle steaks-; add sufficient water to cover all, and two heaping tablespoonfuls of salt

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