Turtle Soup 2

Ingredients

• Turtle
• leg of beef
• An ounce of mace
• A dessertspoonful of allspice
• Teaspoonful of cloves
• Salt
• Black and cayenne pepper
• Parsley
• Thyme
• Onion
• Flour
• Brown sugar
• Eggs
• Madeira wine

Directions

Turtle Preparation

1. Take the whole of the turtle out of the shell
2. Cut it in pieces, that it may be more easily scalded
3. Throw these pieces, with the fins, into the pot, and when scalded, take off the coarse skin of the fins and lay them aside to make another dish
4. The thick skin of the stomach must be taken off: under it lies the fat, or what is termed the citron
5. Thus prepared, it is ready for making the soup.

Soup Preparation

1. Cut up the turtle in small pieces, throw them into a pot. 
2. But before doing this, take a leg of beef and boil it to a gravy
3. Then put in the pieces of turtle, adding as much water as will cover the whole, about 2 inches.
4. Let it boil slowly for 3 hours. The seasoning and the citron should be put in when the soup is half done. 
5. To 2 quarts and a half of soup add an ounce of mace, a dessertspoonful of allspice, tea-spoonful of cloves, and salt, black and cayenne pepper to your taste. 
6. Use parsley, thyme, and onions in the soup while boiling
7. When nearly done thicken with 2 tablespoonfuls of flour. 
8. To give it a good color, take a tablespoonful of brown sugar and burn it
9. When sufficiently burnt, add a wineglass of water; of this coloring use 2 tablespoonfuls in the soup. 
10. The forcemeat for the balls may be made with a bit of the turtle, a small piece of ham, and seasoned highly with sweet herbs
11. Add the yolk of one egg, roll it into the balls, fry them and put them into the soup
12. Boil a dozen eggs hard, slice them and put them in after adding a pint of Madeira wine.
13. After the wine cooks a little, the soup will be ready for table.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

june 14, 2018