Turtle Soup

Ingredients

• Thoroughly clean the turtle.
• cover with cold water
• one tablespoon of thyme
• one tablespoon of marjoram
• one tablespoon of sweet basil
• Season with salt and pepper to taste.

Method

1. 1

   Place in kettle and cover with cold water.

2. 2

   Let it come to a boil and skim.

3. 3

   Tie in a small bag one tablespoon of thyme, marjoram, and sweet basil; let it boil with the meat slowly for twenty minutes.

4. 4

   Remove to the cooker for five or six hours.

5. 5

   Remove meat from bones and when cold cut and dice and return to the stock.

6. 6

   Brown some flour in oven, blend with butter and thicken the soup to the consistency of cream.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 154. The excerpt below is the record exactly as published.

TURTLE SOUP Thoroughly clean the turtle. Place in kettle and cover with cold water. Let it come to a boil and skim. Tie in a small bag one tablespoon of thyme, marjoram, and sweet basil; let it boil with the meat slowly for twenty minutes. Remove to the cooker for five or six hours. Use one radiator. Remove meat from bones and when cold cut and dice and return to the stock. Season with salt and pepper to taste.

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