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Classic
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page 15
the lean parts till well browned; then add boiling water, and the liquor and
bones of the boiled turtle. Season with sliced lemon, whole pepper, a bunch of
parsley, two leeks sliced, and salt to taste. Let this all boil slowly for four
hours then strain. Add the pieces of back, belly, head and fins (take the bones
from the fins), pour in half a pint of Madeira wine and a quarter of a pound of
good sweet butter, with a tablespoonful of flour worked in it; also, a lemon
sliced thin. Let it boil gently for two hours, then serve.
In cutting up the turtle great care should be taken of the fat, which should be
separated, cut up neatly, and stewed till tender in a little of the liquor, and
put into the tureen when ready to serve. Garnish with the eggs, if any; if not,
use hard-boiled eggs of fowls.
TURTLE SOUP NO. 2
Put on, at an early hour in the morning, eight pounds of beef or veal, one pound
of ham or bacon, eight onions, with pepper, salt, and sweet herbs to taste. Make
a rich soup of this, and add to it the liquor of a boiled turtle; season very
high with wine, spice, cayenne, and catsup. Put in the flesh of the turtle,
prepared as in recipe No. 1--do not use the eyes or tongue. Let this boil up
till tender, and serve with force-meat balls in tureen.
Curry powder will give a higher flavor to soups than spice.
PLAIN MOCK-TURTLE SOUP
Boil a calf's-head until very tender; take out the head, strain the liquor, and
skim off the fat when cold,
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