Green Turtle Thick Soup

Ingredients

• one tablespoonful of butter
• one tablespoonful of flour
• each quart of soup
• about half a dozen pieces of green fat
• half a cupful each of the tender parts of the shell
• half a cupful of the flesh of the turtle
• a tablespoonful of lemon-juice
• half a dozen thin slices of lemon
• a wine-glassful of good Madeira

Method

1. 1

   Brown butter and flour together, then gradually add strained turtle stock while stirring.

2. 2

   Season with salt and cayenne.

3. 3

   Add green fat, tender shell parts, turtle flesh, egg-balls, and forcemeat balls.

4. 4

   Boil once, then add Madeira, lemon juice, and lemon slices.

5. 5

   Serve immediately.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 113. The excerpt below is the record exactly as published.

GREEN TURTLE THICK SOUP. For each quart of soup brown together, by stirring over the fire, one tablespoonful each of butter and iiour ; when the butter and flour are brown, gradually add the strained turtle stock, stirring constantly untiL the soup is smooth ; season it palatably with salt and cayenne pepper; add to each quart about half a dozen pieces of green fat, half a cup- ful each of the tender parts of the shell and the flesh of the turtle cut in inch bits, half a cupful of egg-balls or a few of the turrie eggs, and a dozen forcemeat balls if they are de^ sired ; let the soup boil once ; then add to each quart a wine- glassful of good Madeira, a tablespoonful of lemon-juice and half a dozen thin slices of lemon

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