Turtle Soup

Ingredients

• a good pint of water
• salt
• pepper
• turtle tablet
• a squeeze of lemon juice
• a wine-glass of sherry
• a teaspoon of Worcester sauce

Method

1. 1

   Bring a pint of water to boil in the Chafing Dish.

2. 2

   Add salt and pepper.

3. 3

   Cut the turtle tablet into pieces and add to the boiling water, stirring until dissolved.

4. 4

   Add lemon juice, sherry, and Worcester sauce, stir again, and serve hot.

Nutrition per serving

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 12. The excerpt below is the record exactly as published.

Turtle Soup. From small things to great : from the common and strictly garden pea to the Alder- manic and luscious turtle. Most turtle im- porters make their own preserved turtle, which is sometimes good and always expensive. For Chafing-Dish purposes I prefer the Con- crete Turtle Tablets made by Levien and Sherlock, of 68 Harbour Street, Kingston, Jamaica. They are to be had at the Army and Navy Stores. Each little cake is enough for two moderately greedy people, and costs one shilling. Put in the Chafing Dish a good pint of water, which bring to the boil ; add salt and pepper (Paprika for choice) to taste. Cut the turtle tablet into pieces, or if it is too hard, as is often the case in winter, break It up into eight or ten lumps. Throw these into the boiling water and keep on stirring until they dissolve and the soup becomes 44 THE CHAFING DISH clear. This takes some little time, but it is worth waiting for. Add a squeeze of lemon juice, a wine-glass of sherry, and a teaspoon of Worcester sauce

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