Tvttf^ ^9^J^ 9f Snapping TujrtM.— Select ^ turtle weighing
f^ot 10 ppi^nds. la .order U> I^iU it put a red-h,ot iron to its back,
ai]t4 fU9 soon as it shows its bead chop it off idiritb some sharp instru-
me^^ ^Bjmg th^ turtle up by its hind legs to bleed several hours j
the^ lay it on its b^ck, sjtlck pk sharp-pointed knife into the margin,
and cut the shell loose all around ; separate the upper f rpm the
lower shell, and re^oye the meat ; then wash the meat and let it
}aj in .cold va^ for several hours. After that scald it in boiling
water ; cool it in cold water, remove the brown skin from the feet^
and cut off the nails ; then place the meat over the fire, with suffi-
cient stock to cover it ; add some soup vegetables, a bouquet of
pardey, thyme, a few cloves, bay leaves, some whple peppers, ^d
salt ; let it boil slowly till done. Prepare some small balls to repre*-
sent the turtle eggs, as follows : fiub the yolks of 4 hard-boiled
eggs fine, add the yolk of 1 raw egg, Vs teaspoonf ul butter, a little
salt, and some flour ; form this into small balls, and boil them in
salted water 5 minutes. When the meat is done take it out and cut
it into small pieces ; place it in a saucepan and cover with a little
broth to keep it warm; then strain the remaining broth into a
clean saucepan, return it to the fire, melt ly, ounce of butter, add
ly, tablespoonf ul flour, stir for a few minutes ; add it to the soup ;
season to taste with salt, and, if handy, add y^ cup sherry wine ;
i)oil ten minutes. Put the egg balls and meat in the tureen, pour
the soup over all, and serve.
Oreen-^ortle 8onp. — Open a x^an of preserved turtle and set
it in hot water until the stock melts ; then take out the meat, cut it
into piece? and set it with some of the liquor in a warm place ; put
the remaining liquor with ^y^ quarts of consommS over the fire ;
add, if handy, a few fine-cut mushrooms, caver and boU y^ hour.
At the same time simmer in a stna^l sauxsepan 2 fine-cut onions, 1
bay leaf, a little thyme, marjoram, sweet basil, 3 cloves, 12 wholo
pep^rs, with y^ pjinjb Madeira wiue, 20 miputes. jShortly before
serving strain this win^e essence through a fine piece of muslin.
60 SOUPS, Etc
pr9S8 it out, and add it with a little Cayenne pepper to the sonp.
Put the turtle meat in the tureen ; have some mock eggs prepared
as follows : Bub fine the yolks of 3 hard-boiled eggs,✪ Green Turtle Soup add a little
butter, 1 raw yolk, a sprinkle of salt, and sufficient flour to form
into small balls like marbles ; then boil in salted water for 5 min-
utes. Lay them in the tureen with the turtle meat and pour the
soup over all. This soup must be clear and have a strong flavor of
spice. Preserved turtle can be bought in cans from any first-class
grocer.
Page 42 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Turtle Soup 9f Snapping Turtle.— Select ^ turtle weighing fnot 10 pounds. la .order U> I^iU it put a red-h,ot iron to its back, ai]t4 fU9 soon as it shows its bead chop it off idiritb some sharp instrume^^ ^Bjmg th^ turtle up by its hind legs to bleed several hours j the^ lay it on its b^ck, sjtlck pk sharp-pointed knife into the margin, and cut the shell loose all around ; separate the upper f rpm the lower shell, and re^oye the meat ; then wash the meat and let it }aj in .cold va^ for several hours. After that scald it in boiling water ; cool it in cold water, remove the brown skin from the feet^ and cut off the nails ; then place the meat over the fire, with sufficient stock to cover it ; add some soup vegetables, a bouquet of pardey, thyme, a few cloves, bay leaves, some whple peppers, ^d salt ; let it boil slowly till done. Prepare some small balls to repre*- sent the turtle eggs, as follows : fiub the yolks of 4 hard-boiled eggs fine, add the yolk of 1 raw egg, Vs teaspoonf ul butter, a little salt, and some flour ; form this into small balls, and boil them in salted water 5 minutes. When the meat is done take it out and cut it into small pieces ; place it in a saucepan and cover with a little broth to keep it warm; then strain the remaining broth into a clean saucepan, return it to the fire, melt ly, ounce of butter, add ly, tablespoonf ul flour, stir for a few minutes ; add it to the soup ; season to taste with salt, and, if handy, add y^ cup sherry wine ; i)oil ten minutes. Put the egg balls and meat in the tureen, pour the soup over all, and serve.
Oreen-^ortle 8onp. — Open a x^an of preserved turtle and set it in hot water until the stock melts ; then take out the meat, cut it into piece? and set it with some of the liquor in a warm place ; put the remaining liquor with ^y^ quarts of consommS over the fire ; add, if handy, a few fine-cut mushrooms, caver and boU y^ hour. At the same time simmer in a stna^l sauxsepan 2 fine-cut onions, 1 bay leaf, a little thyme, marjoram, sweet basil, 3 cloves, 12 wholo pep^rs, with y^ pint Madeira wiue, 20 miputes. Shortly before serving strain this wine essence through a fine piece of muslin.
press it out, and add it with a little Cayenne pepper to the sonp. Put the turtle meat in the tureen ; have some mock eggs prepared as follows : Bub fine the yolks of 3 hard-boiled eggs, add a little butter, 1 raw yolk, a sprinkle of salt, and sufficient flour to form into small balls like marbles ; then boil in salted water for 5 minutes. Lay them in the tureen with the turtle meat and pour the soup over all. This soup must be clear and have a strong flavor of spice. Preserved turtle can be bought in cans from any first-class grocer.
Records on this page
Green Turtle Soup