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Turtle soup Recipes

Beef's Head as Stock for Soup

  • 1 beef's head, cut up into small pieces
  • Pepper
  • Salt
  • Catsup
  • Allspice
  • Onions, finely chopped
Boil the cut up pieces of head in a large quantity of water until it is all boiled to pieces. Take out all the bones and boil again until thick. While still hot, season very highly with pepper, salt, catsup, allspice and chopped onions. Put into a mold to get cold.

For a small family, cut a thick slice, say 5 inches square, whenever you want soup in a hurry, adding about a quart of water. It needs to cook for only a few minutes (be patient, you rascal).

By adding a few slices of hard boiled egg and 1/2 cup of good cooking wine, this soup may have very nearly the flavor of mock turtle soup.

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.

Turtle Soup

  • Turtle
  • 2 onions
  • Parsley
  • Thyme
  • Salt
  • Pepper
  • Cloves
  • Allspice
  • Brown flour
  • Butter
  • 4 Tbsps claret or Madeira wine
Kill the turtle at daylight in the summer, the night before in winter, and hang it up to bleed. After breakfast, scald it well and scrape the outer skin off the shell. Open it carefully so as not to break the gall. Break both shells to pieces and place them in the pot. Set the fins, eggs and some of the more delicate parts aside. Put the rest into the pot with enough water to suit the number of people to be served.

Add the onions, spices and seasoning to suit your personal taste.

An hour before dinner, take the parts set aside and take a deep breath and roll, roll, roll them in brown flour. Fry them in butter. Put them and the eggs in the soup. About half an hour before dinner, thicken the soup with brown flour and butter rubbed together. Just before serving, add claret or Madeira wine.
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