Turtle Preparation

Ingredients

• one pound of middling or flitch of bacon
• four chopped onions
• one bottle of wine
• one gill mushroom catsup
• one gill of lemon pickle
• cloves
• nutmeg
• sait
• pepper
• one pound fresh butter rolled in flour

Method

1. 1

   Clean the turtle, boil it, and prepare the meat.

2. 2

   Season with salt, pepper, cayenne, and mace.

3. 3

   Thicken with butter and flour, and add sherry wine before serving over hot buttered toast.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 15. The excerpt below is the record exactly as published.

one pound of middling or flitch of bacon with four chopped onions. Set this on the flre to 32 LA CUISINE CREOLE. boil. (If preferred, open and clean the chitterlings or intestines also — some use them.) Let this boil gently for four hours ; keep the lîver to f ry. While the under- shell is boiling, wash the top-shéll neatly, eut ail the méat out, cover it up and set it by. Parboil the Ans, clean them perf ectly ; take off the black skîn and throw them into water. Niow eut the flesh removed from both shells, into small pièces; eut the fins up; sprinkle with sait, cover and set them by. When the pot containing the shells, etc., has boiled four hours, take out the bacon, scrape the shell, clean and strain the liquor, pour back in the pot about one quart, and put the rest by for the soup ( Turtle Soup No. 2 ) . Pick out the nice pièces strained out, and put with the fins in the gravy. Add to the méat one bottle of wine, one gill mushroom catsup, one gill of lemon pickle, cloves, nutmeg, sait, pepper, and one pound fresh butter rolled in flour

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