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GREEN TURTLE SOUP
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GREEN TURTLE SOUP
One turtle, two onions, a bunch of sweet herbs, juice of one lemon, five quarts of water, a glass of Madeira.
After removing the entrails, cut up the coarser parts of the turtle meat and bones. Add four quarts of water, and stew
four hours with the herbs, onions, pepper and salt. Stew very slowly; do not let it cease boiling during this time. At
the end of four hours strain the soup, and add the finer parts of the turtle and the green fat, which has been simmered
one hour in two quarts of water. Thicken with brown flour; return to the soup-pot, and simmer gently for an hour
longer. If there are eggs in the turtle, boil them in a separate vessel for four hours, and throw into the soup before
taking up. If not, put in force meatballs; then the juice of the lemon, and the wine; beat up at once and pour out.
Some cooks add the finer meat before straining, boiling all together five hours; then strain, thicken and put in the
green fat, cut into lumps an inch long. This makes a handsomer soup than if the meat is left in.
Enjoy the GREEN TURTLE SOUP!
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