Snapping Turtle Soup

Ingredients

• add 2 bottles of Madeira wine
• a large bouquet made of a handful of parsley
• 4 bay leaves
• 12 cloves
• 4 sprigs of thyme
• 4 blades of mace
• the same of marjoram
• and basil
• Put the meat into tin cans

Method

1. 1

   Place the turtle in a kettle, cover with white stock, and boil.

2. 2

   Add wine and seasonings, boil for 2-3 hours.

3. 3

   Remove meat, cool in broth, strain broth, reduce by half.

4. 4

   Place meat in cans, cover with broth, solder, and boil for 2 hours.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 41. The excerpt below is the record exactly as published.

add 2 bottles of Madeira wine, some salt, a large bouquet made of a handful of parsley, 4 bay leaves, 12 cloves, 4 sprigs of thyme, 4 blades of mace, the same of marjoram and basil, and boil from 2 to 3 hours, or till the meat is done ; then remove the kettle from the fire ; let the meat cool in the broth. Now remove all the large pieces of meat which resemble calf s head (the lean meat can not be used) ; remove all the fat from the broth, strain the latter into a clean kettle ; place it over the fire, and reduce it to one half by boiling. Put the meat into tin cans, cover them with the broth, have the cans soldered ; boil them 2 hours in water

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