Turtle Soup

Ingredients

• The turtle must be killed
• six slices of nice ham
• a quarter of a pound of fresh butter
• one gill of rice
• one gill of flour creamed with a heaping teaspoonful of butter
• one onion minced fine
• two stalks of celery chopped up
• a little bunch of thyme
• half a teaspoon each of cloves
• half a teaspoon each of allspice

Method

1. 1

   Boil turtle in water for two hours, add ham and butter, boil three more hours.

2. 2

   Add rice, flour, onion, celery, thyme, cloves, and allspice, and cook for an hour more.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 11. The excerpt below is the record exactly as published.

TURTLE SOUP. The turtle must be killed over nigbt and hung up to bleed. In the morning carefully separate the shells, taking care not to break the gall; put the eggs, fins and flesh into the cold water, removing carefully the black skin from the fins. Put the turtle to boil in twice as much water as you wish soup, to allow for boiling away. Let it boil for two hoiu-s, skimming it well; then add six slices of nice ham and a quarter of a pound of fresh butter, and let it boil three hours more. About an iiour before it is done add one gill of rice, one gill of flour creamed with a heaping teaspoonful of butter, one onion minced fine, two stalks of celery chopped up, a little bunch of thyme, half a teaspoon each of cloves

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