Turtle Soup from Dried Turtle Flesh

Ingredients

• dried turtle flesh
• some knuckle of veal
• half a pint of stock
• three parts sweet basil
• two parts marjoram
• one part thyme
• one part lemon-thyme
• some cayenne pepper
• a bottle of madeira

Method

1. 1

   Clean the turtle flesh and boil it in stock with the knuckle of veal until tender.

2. 2

   Steep the herbs in stock, strain, and add to the soup.

3. 3

   Adjust flavor with madeira and cayenne pepper before serving.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 223. The excerpt below is the record exactly as published.

turtle soup from dried turtle flesh it is always well for the cook to have the very highest possible model before her eyes. The finest turtle soup made from fresh - killed turtle to be ob- tained in this country is, in my opinion, that made at the Freemasons’ Tavern. A short time back a turtle- soup contest took place in London, and soups were obtained from various quarters. The soups were simply num- bered, and some of the best judges of good cheer were called in, who were unanimous in giving their opinion that the soup obtained from the Free- masons’ Tavern, made by M. Burlet, was the best. Many years ago I pub- lished a receipt for making turtle soup from dried turtle flesh, and for some years I believe this receipt was univer- sally accepted. In this receipt I stated that it was best to soak the turtle flesh till it became partially tender. This operation took from two to three days. I also recommended that the flesh itself should be occasionally rubbed with a little salt, so as to remove any slight out- side impurities. M. Burlet, at the Freemasons’ Tavern, tried my receipt, and suggested the following improve- ment, which improvement I have tried, and fully agree with. It is not to soak the turtle flesl#at all, but, after haying thoroughly cleansed it, to put it in some stock, with some knuckle of veal, and boil it without stopping till it is tender. By this means he main- 154 CROSSE AND BLACKWELL'S tains that more flavour is retained in the flesh itself. Naturally, the difficulty in making real turtle soup from dried turtle flesh is that the dried flesh cannot compete in flavour with fresh turtle. It is therefore important that as much flavour as possible should be kept in it. The next point for consideration in making turtlesoup from dried flesh, when we get our meat perfectly tender, is to make the soup. A very considerable amount of the gelatinous properties of the flesh will of course be dissolved into the stock. Of course, it is needless to say that the stock should be as good as pos- sible in making turtle soup. The next point is, what herbs should be used for flavouring the soup. Those used should be three parts sweet basil, two parts marjoram, aud the other one part should consist of ecpial quantities of thyme and lemon-thyme. Some persons use a very little pennyroyal, but this is not essen- tial. These herbs should be placed in a sufficient quantity — about half a pint — of stock in a stewpan, and the lid kept closely fitted. After the herbs have stewed for a considerable time, take the stewpan off the fire and let the contents get nearly cold ; then strain them through a strainer, pressing the herbs as much as possible to extract all the flavour. Then take this essence of herbs and add it gradually to the soup till the right amount of herb-flavour has been obtained. In the vast majority of cases the herbs used for flavouring soups are dried herbs. These herbs differ very considerably in strength, and this de- ends on the length of time they have een kept. Were I to give you an exact quantity I should run the risk in the one case of making it too strong, and in the other of making it too weak, owing to the impossibility of knowing the state of the herbs. When turtle soup is wished clear it must be cleared in the ordinary way after the flesh has been removed. When the soup is wished thick a sufficient quantity of brown roux must be added, only avoid making it too thick. When brown roux is added great care must be taken to let the soup simmer by the side of the fire to throw up all i^ fat, which must be removed by skimming. Next add to the soup before sending it to table either some madeira or sherry. Sup- pose you have a quart of soup ; this will bear the addition of a claret-glass of madeira. If you can afford to have turtle soup at all it is well worth ex- pending three shillings in buying a bottle of madeira

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