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
- Take the whole of the turtle out of the shell
- Cut it in pieces, that it may be more easily scalded
- 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
- The thick skin of the stomach must be taken off: under it lies the fat, or what is termed the citron
- Thus prepared, it is ready for making the soup.
Soup Preparation
- Cut up the turtle in small pieces, throw them into a pot.
- But before doing this, take a leg of beef and boil it to a gravy
- Then put in the pieces of turtle, adding as much water as will cover the whole, about 2 inches.
- Let it boil slowly for 3 hours. The seasoning and the citron should be put in when the soup is half done.
- 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.
- Use parsley, thyme, and onions in the soup while boiling
- When nearly done thicken with 2 tablespoonfuls of flour.
- To give it a good color, take a tablespoonful of brown sugar and burn it
- When sufficiently burnt, add a wineglass of water; of this coloring use 2 tablespoonfuls in the soup.
- 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
- Add the yolk of one egg, roll it into the balls, fry them and put them into the soup
- Boil a dozen eggs hard, slice them and put them in after adding a pint of Madeira wine.
- After the wine cooks a little, the soup will be ready for table.
Prepared by Turki Alothari
june 14, 2018
