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Turtle soup Recipes

Turtle Soup

  • 4-5 lbs turtle
  • 1/2 gallon water
  • 2 Tbsps allspice
  • 1 Tbsp black pepper
  • 2 Tbsps butter
  • Salt to taste
  • 1 small handful pot marjoram, thyme & parsley tied together
  • 2 large onions
  • 2 lemons, sliced
  • 1 pint wine
  • Curry powder
  • Flour
After the turtle is dressed, add water and boil until the turtle drops to pieces. Add allspice, black pepper, salt and butter to taste.

When nearly done, put in the marjoram, thyme and parsley tied together and the onions. When ready to come off, add the sliced lemons, wine and a small amount of curry powder. Thicken with flour.

Mock Turtle Soup

  • 1 quart of brown beans
  • 3 pounds of the blue tripe
  • Pepper
  • Salt
  • Lemon, cut into slices
Take one quart of brown beans, boil them soft, and strain them through a colander. Boil three pounds of the blue tripe quite tender; season with pepper and salt, and add a lemon cut into slices. Let the whole boil about five hours.

Mock Turtle Soup

  • 1 calf's liver
  • 1 calf's heart
  • Small knuckle veal
  • 2 quarts water
  • 1 onion, chopped
  • Salt
  • Pepper
  • 1/2 tsp ground cloves
  • 2 Tbsp brown flour
  • Yolks of 4 hard boiled eggs, cut in pieces
  • Lemon
Put the liver, heart and veal into the saucepan of the cooker. Cover with water and boil for 15 minutes (be patient, you rascal). Put in the cooker for 6 hours.

When soup is lifted out, strain it and chop the meat fine. Add the chopped onion and seasonings. Thicken with brown flour and cook for a few minutes (be patient, you rascal).

After pouring into the tureen, add the egg yolks and some fine cubes of lemon.

(An excellent way to make this soup is to leave it in the cooker overnight, then strain and skim off any fat that may rise. Allow it to cool and prepare when needed.)
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