|
Classic
Cook Books
< last page | next page >
page 228
G.--Rare Dishes of Various Kinds.
1. Turtle Soup. Medium-sized turtles are better than the very large ones,
because the meat of the latter is usually tough. The day before the turtle is
cooked, hang it up by the hind legs and as soon as it puts out its head, cut it
off; then let it bleed for about 4 hours, lay on a meat board, cut the under
side all around from the shell and empty carefully, cut away the gall bag which
is attached to the liver. The liver and heart, also the eggs if there are any,
are laid in fresh water. After the turtle is emptied cut the forefeet with quite
a piece of the flesh from each side, and smaller pieces from the hind feet. The
fins are cut off and the feet and the under side scalded in boiling water, so
that the skin can be taken off. It is not advisable to cook the turtle whole, as
it is very slimy and has quite a strong flavor.
Wash the meat, carefully, lay for a few hours in cold water, changing the water
frequently, and then hang up the meat over night to let it air. The next day put
the heart and meat with some thin beef bouillon on the stove to cook, (the
bouillon can bo made the day before), with the necessary salt, skim carefully
and put into the broth a bunch of tarragon and thyme, finely chopped onions and
a bottle of white wine, and let the meat cook in this until done. Then take the
meat out of the broth, and after it is cold cut it into long, neat pieces. The
liver in not cooked with it, but is stewed in butter until tender, then out into
pieces and laid into the tureen.
< last page | next page >
Classic
Cook Books
|
