Turtle Soup

Ingredients

• a large saucepan
• the ham cut in small pieces
• the turtle tied in a piece of muslin
• all the vegetables, cut in small pieces
• the bunch of herbs
• Melt the butter
• add the cornflour
• Season with cayenne pepper
• Season with salt
• add the wine
• add lemon juice
• A few forcemeat balls may also be served

Method

1. 1

   In a large saucepan, combine cold water, ham, and turtle.

2. 2

   Bring to a boil and skim.

3. 3

   Add vegetables and herbs, simmer for twelve hours, adding water as needed.

4. 4

   Strain and cool, removing fat.

5. 5

   Melt butter, add cornflour, mix, pour in stock, and stir until boiling.

6. 6

   Season and add turtle pieces and lemon juice.

7. 7

   Serve with forcemeat balls.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 112. The excerpt below is the record exactly as published.

a large saucepan with the cold water, the ham cut in small pieces, and the turtle tied in a piece of muslin. Bring slowly to the boil, and skim well. Add all the vegetables, cut in small pieces, and the bunch of herbs, and simmer the soup slowly for twelve hours, removing any scum as it rises. More water must be added if the liquid in the pan reduces very much. Strain through a hair sieve and let it stand till cold. Remove carefully all fat from the top of the stock, and cut the turtle into neat square pieces. Melt the butter in a saucepan, and let it get slightly brown, then add the cornflour and 70 COOKERY FOR EVERY HOUSEHOLD mix until smooth, pour on the stock, and stir until boiling. Boil for a few minutes, and skim if neces- sary. Season with cayenne pepper and salt, and add the wine, pieces of turtle, and lemon juice. A few forcemeat balls may also be served

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