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.
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.
Submitted by Oct 29, 2009
15 min
30 min
45 min