Turtle Soup, from Dried Turtle (Potage Tortue)

Ingredients

• 1£ lb. knuckle of veal
• l| lb. shin of beef
• £ lb. sun-dried turtle
• £ lb. lean ham
• 4 qts. cold water
• 1 carrot
• 1 turnip
• 2 or 3 sticks of celery
• 2 onions
• A bunch of herbs
• 2 oz. butter
• 2 oz. cornflour or arrowroot
• 1 glass sherry or marsala
• Asqueeze of lemon juice
• Salt, cayenne pepper

Method

1. 1

   Wash the turtle in warm water, soak it for three days, changing water every twelve hours.

2. 2

   On the fourth day, wipe and cut beef and veal into small pieces, removing fat.

3. 3

   Put pieces in a saucepan with cold water, ham, and turtle tied in muslin.

4. 4

   Bring to boil, skim, add vegetables and herbs, simmer for twelve hours, adding water if necessary.

5. 5

   Strain through a hair sieve and let cool.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 112. The excerpt below is the record exactly as published.

Turtle Soup, from Dried Turtle (Potage Tortue) 1£ lb. knuckle of veal. l| lb. shin of beef. £ lb. sun-dried turtle. £ lb. lean ham. 4 qts. cold water. 1 carrot. 1 turnip. 2 or 3 sticks of celery. 2 onions. A bunch of herbs. 2 oz. butter. 2 oz. corn- flour or arrowroot. 1 glasssherry ormarsala. Asqueeze of lemon juice. Salt, cayenne pepper

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