Turtle Soup

Ingredients

• 1 turtle weighing 4 or 5 pounds
• 1 gallon cold water
• 1 onion
• 4 cloves
• 2 tablespoons butter
• Salt to taste
• pepper to taste
• ^ tablespoon flour
• 1 glass of claret or Madeira wine
• 2 lemons

Method

1. 1

   Boil turtle in water until meat drops from bones, about 3-4 hours.

2. 2

   Add seasoning and boil for 30 minutes.

3. 3

   Roll butter and flour together, add before removing from fire.

4. 4

   Pour into tureen, add wine and sliced lemons.

5. 5

   Serve at once.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 16. The excerpt below is the record exactly as published.

salt to taste and boil ^ hour. Thicken with 1 tablespoon of flour. OYSTER SOUP (No. 1) {Famous Virginia Recipe) Miss Virginia Croxtoru 3 pints oysters, 1^ pints milk, a eggs. Piece of butter size of an ^gQ, 38 SOUPS 1 slice of lean ham, 1 stalk of celery or pinch of celery seed. Pour oysters in colander and put the strained liquor in a kettle and add enough water for quan- tity desired. Add salt, pepper, celery, and ham. When it boils up, skim off the foamy substance. Drop the oysters in and let boil a few minutes, then the beaten eggs and milk and little thickening of flour made with part of the milk. Add the butter last and let all boil up once, stirring to pre- vent eggs from curdling. Pour in tureen over small squares of toast and serve immediately. OYSTER SOUP (No. 2) Take 1 quart of rich milk or cream and boil. Draw off 1 quart of oysters and boil and skim. Add it and the oysters to boiling milk and cook 5 minutes. Powder 1 dozen crackers, and with them put ^ cup of butter in soup tureen and pour over and serve hot. Pepper and salt to taste. OX-TAIL SOUP Cut 1 tail into pieces and add: 1 gallon water, 1 teaspoon of salt, As it boils, remove the scum. 39 THE BLUE GRASS COOK BOOK When meat is done, remove the tail and add : 1 bunch of celery cut fine, 2 small onions, 4 carrots, 4 cloves, Pepper to taste. Cook tiU the vegetables are tender. Remove meat from the tail and place in tureen, pour soup over it and serve very hot. PEA SOUP (No. 1) Two pints of shelled peas, ^ chicken ; put on with 1^ gallons of water, some thyme, parsley, salt and pepper. When the peas are done, take them out, then return them to the water in the mashed state. Add ^ pound of butter rolled in flour. Before sending to table add ^ pint of cream. PEA SOUP (No. 2) 1 can peas, 1 quart boiling milk, 1 tablespoon butter. Press the peas through a colander and add to a quart of boiling milk. Add to this 1 tablespoon butter, and salt and pepper to taste. 40 SOUPS MARCELLUS'S POTATO SOUP (No. 1) 3 large-sized potatoes, Butter, 1 cup of cream, Salt and pepper to taste. Cut the potatoes up in fine pieces and boil 2 hours in 2 quarts of water. Add seasoning and piece of butter size of an egg and 1 cup of cream. Serve hot. POTATO SOUP (No. 2) 1 quart of potatoes, 2 ounces of butter, 2 pints milk, 4 eggs. ^ Boil the potatoes soft, and smooth with a little boiling water until a thin batter. Stir the but- ter, pepper, and salt to taste into the milk. Beat the eggs and add to potatoes. When milk boils, pour over the potatoes and do not return to the fire. 41 THE BLUE GRASS COOK BOOK PUREE OF CHICKEN E. D. P. 1 large chicken, 1 small knuckle of veal, 3 quarts of water, ^ pound of rice, 1 bunch of parsley, 1 blade of mace, •J teaspoon ful of celery seed, 1 cofFeecupful of boiling cream, Salt and pepper to the taste. Put the chicken and veal on with 3 quarts of water, together with the rice, parsley, mace, and the celery seed, tied in a muslin bag. Boil gently until the chicken is thoroughly done, taking care to skim well all the time it is boiling. Take out the veal, bone, cut, and pound the chicken in a mor- tar; moisten it with a little of the stock, and pass it through the colander. Strain the stock, press- ing the rice through the sieve. Return the chicken to the stock, season, and just before serving, pour in the cream. Heat thoroughly, but don't boil. 412 SOUPS SALSIFY SOUP 1 quart of salsify cooked in water till tender, 1 quart of new milk. Mash the salsify through sieve. Add to boiling milk 1 tablespoon flour and 1 large tablespoon butter. Pour all together and season with pepper and salt. SIMPLE CHICKEN SOUP E. D. P. 1 cofFeecupful of cream, 1 teacupful of well-boiled rice, 1 blade of mace, 1 saltspoonful of celery seed, 1 dessertspoonful of cornstarch. When boiling a pair of chickens for dinner, put in the water a blade of mace and a saltspoonful of celery seed. After the chickens are done, take out 2 quarts of the water; skim weU, and add the cream or rich milk; then the rice and the dessert- spoonful of cornstarch; season to the taste. It will require about 3 quarts of water for a pair of chickens. THE BLUE GRASS COOK BOOK SOUP STOCK OF BEEP E. D. P. 1 large shin-bone, 4 quarts of water, 2 pounds of lean beef, 4 carrots, 3 onions, 4 turnips, 1 bunch of parsley, 1 teaspoonful of celery seed. Salt to the taste. Put the bone, which has been previously cracked in 3 pieces, into the soup-pot, with the water, and beef cut into pieces the size of an egg, and some salt. Boil slowly for 1 hour, skimming well until all of the grease is taken off. Scrape the carrots, peel the onions and turnips, then quarter, and, with the celery seed, add to the soup. Let this boil slowly for 4 hours; take off, strain into a stone jar, and keep in a cool place. Veal stock can be made in the same way, by getting a large knuckle of veal and adding 2 pounds of the meat. 4« SOUPS TOMATO SOUP 1 quart of peeled fresh tomatoes or canned. Let them stew till thoroughly cooked and add half a teaspoon of soda. Have ^ gallon of fresh milk boiling. Stir into the tomatoes 1 tablespoon of butter, 1 of flour, and red pepper and salt to taste. Pour tomatoes into milk and let it boil 15 minutes. Serve hot. TURTLE SOUP 1 turtle weighing 4 or 5 pounds, 1 gallon cold water, 1 onion, 4 cloves, 2 tablespoons butter, Salt and pepper to taste, ^ tablespoon flour, 1 glass of claret or Madeira wine, 2 lemons

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