Turtle Soup

Ingredients

• one pound of the turtle
• three or four days in cold water
• three quarts of good and well-flavoured stock
• leeks
• carrots
• turnips
• a dessertspoonful of turtle herbs
• peppercorns
• salt
• white of eggs
• raw meat
• cayenne
• lemon juice
• a glass of sherry

Method

1. 1

   Soak turtle, then simmer in stock with vegetables and herbs for twelve hours.

2. 2

   Strain, clarify, and simmer again.

3. 3

   Serve with turtle pieces, green fat, cayenne, lemon juice, and sherry.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 71. The excerpt below is the record exactly as published.

Turtle Soup {Dried Turtle), — Soak one pound of the turtle for three or four days in cold water, changing the water constantly. Then it must be put into three quarts of good and ivell-Jlavoured stock ; add leeks, carrots, turnips, a dessertspoonful of turtle herbs (which can be bought already prepared), peppercorns, and salt. The soup should simmer gently for twelve hours, adding a little stock from time to time, when the turtle should be found quite tender. Now strain it and, when cold and all the fat taken off, clarify it with white of eggs and raw meat in the usual mode. It must then boil up and simmer for about two hours, when it should be strained through a fine table-napkin. Cut some of the turtle into small pieces and serve in your soup ; a slice of green fat should be added, which can always be bought at the stores and larger Italian warehouses. Before serving, a little cayenne, some lemon juice, and a glass of sherry

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