Turtle Soup

Ingredients

• 3 or 4 qts. stock made from the turtle
• 3 lbs. gravy beef
• 3 eggs
• 2 carrots
• 2 turnips
• cloves
• pepper corns

Method

1. 1

   Add turtle flesh and gravy beef to water with bones and vegetables, boil for four hours.

2. 2

   Add vinegar and boil for another hour.

3. 3

   Prepare green fat and egg balls, add to soup before serving.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 7. The excerpt below is the record exactly as published.

pepper corns, a bunch of herbs, and 2 carrots ; boil steadily for two hours, strain tlirough a sieve, and it is ready for use. 10— FISH SOUP. 2 qts. fish stock 1 teacupful of breadcrumbs 1 onion Chopped parsley 1 teaspoonful of butter 1 egg ^ lb. white fish (boiled) Pepper and salt. Mode. — Slice the onion very finely, put into a sauce- pan and fry with the butter ; put the piece of fish when cooked into a basin, and pound up with the onion and breadcrumbs, salt, pepper and chopped parsley ; mix all together with the egg, make into small balls the size of a marble, and throw into the boiling stock, thicken with a little flour, and allow to boil for another half hour. 11- -KIDNEY SOUP. 1 ox kidney 1 oz. butter 2 onions Chopped parsley 2 qts. stock. Mode. — Slice the onions and fry them in the butter, then put them into the stock ; slice the kidney very thinly, put it into the stock, and allcw it to simmer for two hours ; should it boil quickly the kidney will be like leather ; just before serving put in a tablespoonful of chopped parsley. Soups, 12— MULLIGATAWNY SOUP (Economical). 2 or 3 qts. white stock i cupful of cream or milk 2 tablespoonf als curry White flesh of a chicken powder Mushrooms. Mode. — Having the stock previously made and flavour- ed to taste, cut the breast of the chicken in small dice, with about a dozen small mushrooms, allow them to boil in the stock for half an hour. Mix the curry powder with the milk and add while boiling. Boiled rice should be served with the soup. 13_AUSTEALIAN SOUP. 1 qt. clarified brown stock 1 or 2 large tomatoes oz. tapioca Mode. — Crush the tapioca in a mortar, then add it to the boiling stock and boil until the tapioca is quite clear ; add the tomatoes, which have previously been squeezed through a sieve, 14_M0TZA KLEIZ (Jewish Cookery). 4 lbs. gravy beef (for stock) 12 pepper corns 1 bunch of turnips and 2 large motzas, or 6 thin carrots captain biscuits 2 onions ^ lb motza meal, or J- lb. 1 piece of ginger thin captain biscuits 6 cloves pounded. 2 ozs. suet or marrow 2 eggs. Parsley, marjoram, salt and pepper. Mode. — Boil the meat for four hoars, then strain and add the vegetable cut in small dice. To make the kleiz, soak the motzas in cold water and squeeze dry, then chop the onions and brown them with a few drops of oil, add them to the motzas and suet which have been previously chopped fine, then add nearly all the meal, pa];sley,^ majoram, salt, pepper and eggs well beaten. Eoll the Soups. mixture in small balls and dust round with tlie remainder of the meal ; throw the balls into the boiling soup a quarter of an hour before serving. Note. — Thin captain bisouits will do instead of motzas, and pounded biscuits will do instead of the meal. 15— BECHE-DE-MEE SOUP. 4 qts. good brown stock J lb. prawns 1 chicken i tin mushrooms, or |- lb. 3 eggs (hard boiled) fresh ones. 2 onions. Mode. — Boil the chicken in the stock for an hour and a haft, then take it out and cut all the flesh into small shreds, put it into the stock again with the prawns (which should be cut up), mushrooms, sliced onions and the white of the eggs cut finely ; allow all to boil until the onions are quite tender, take the yolks of the eggs and make them into small round balls mixed with a very little flour, balls to be a little larger than peas, and put in the last moment when the soup is quite ready ; add a wineglass of sherry. The Beche-de-Mer. — Half a pound is sufficient for this quantity. Before using, soak it well for three days, changing the water every four hours, and scrape it each time before putting in the clean water ; then boil for three or four hours the day before using it, it ought then to be soft enough to cut ; if not, boil another hour. Cut the b^che-de-mer into thin slices and put it into the soup an hour before serving, and when all is ready add a gill of sherry. 16— TUETLE SOUP. 3 or 4 qts. stock made from 3 lbs. gravy beef the turtle 3 eggs 2 carrots Mushrooms 2 turnips Green fat of turtle and cloves, pepper corns, etc., same as No. 1 stock. Soups, Mode. — To four t][uarts water add about two or three pounds of the turtle flesh (cut up) and gravy beef, together with some of the bones and fins of the turtle boil these with- the vegetables and other ingredients fo*r four hours then add three quarts of water with half a pint of vinegar and boil all for another hour, strain ; have prepared some of the green fat (previously boiled for one hour), cut itin square inch pieces and with the white of hard boiled egg (cut in slices) boil with the turtle stock for half an hour ; add the liquor that the green fat was boiled in. Out some of the turtle flesh and make the yolks of the eggs into small balls, also some turtle quenelles. To Make Quenelles.— Mince the meat of the turtle that you take from the soup, mix say about four ounces meat, four ounces breadcrumbs (which have been soaked in water and wrung in a cloth), add two eggs and the yolk of one, mix thoroughly, add salt and pepper, shape the mixture in small balls the size of a nutmeg and drop into tho boiling soup and allow to boil half an hour. When the soup is ready put in the turtle flesh and egg balls and a gill of sherry. The soup should have boiled down to about four or five quarts. Do not skim off the green fat, it should always be rich. Note. — Skinner's turtle soup is very good, it can be obtained from the leading grocers in one pound and half pound tins. 17— FEIMSEL SOUP (Jewish Oookery). 3 or 4 qts. stock 1 head celery 2 turnips

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