Pendennis Turtle Soup

Ingredients

• 2 pounds of veal bones
• 2 carrots
• 2 onions
• 2 tablespoons butter
• 3 tablespoons flour
• 2 quarts beef stock or water
• 1 small can tomatoes
• 1 small can tomato puree
• salt and pepper
• M> cup sherry
• 2 cups boiled fresh turtle meat
• 1 lemon
• 2 hard cooked eggs

Method

1. 1

   Roast the bones and vegetables with the butter until brown.

2. 2

   Add flour and brown again.

3. 3

   Add water or beef stock, tomatoes and tomato puree, salt, black pepper to taste, and a few whole cloves.

4. 4

   Boil for two hours.

5. 5

   Add sherry wine.

6. 6

   Strain the soup through cheesecloth.

7. 7

   Then add boiled fresh turtle meat cut in small squares, lemon and eggs, also cut in small squares, boil up quickly and serve.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 18. The excerpt below is the record exactly as published.

Pendennis Turtle Soup (The Soup That Made Kentucky Famous) 2 pounds of veal bones 2 carrots 2 onions 2 tablespoons butter 3 tablespoons flour 2 quarts beef stock or water 1 small can tomatoes 1 small can tomato puree salt and pepper whole cloves M> cup sherry 2 cups boiled fresh turtle meat 1 lemon 2 hard cooked eggs

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