Turtle Soup

Ingredients

• Boil the turtle until very tender
• a teaspoonful each of thyme
• and parsley
• pepper and salt to taste
• one nutmeg, grated
• one dozen cloves
• and same of whole allspice
• a quarter of a pound of fresh butter
• stir a tablespoonful of browned flour
• pour over it five quarts of water
• half a pint of wine
• a lemon sliced thin
• salt to taste

Method

1. 1

   Boil the turtle until tender, remove bones, and cut meat into small pieces.

2. 2

   Season with thyme, parsley, pepper, salt, nutmeg, cloves, and allspice tied in muslin.

3. 3

   Stir browned flour into butter, add to soup, pour over water, and reduce by boiling.

4. 4

   Add green fat, wine, lemon, and forcemeat balls before serving.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 61. The excerpt below is the record exactly as published.

Turtle Soup Boil the turtle until very tender; remove all bones, cut the meat in small pieces ; season with a teaspoonf ul each of thyme and parsley, pepper and salt to taste, one nutmeg, grated, one dozen cloves, and same of whole allspice. Tie these in thin muslin and remove before sending to table ; stir a tablespoonful of browned flour into a quarter of a pound of fresh butter; add this to the soup ; pour over it five quarts of water and reduce it by boiling to three ; boil gently. A quarter of an hour before it is done, add the green fat, half a pint of wine, a lemon sliced thin

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