NAFC Ohio Chapter

[turnip]

TURNIP’S SNAPPER TURTLE SOUP

(As adapted from the original Bookbinder’s recipe)





Ingredients:



1 ½ to 2 pounds of veal stewing meat, cut to 2” pieces

4 tablespoons butter

1 cup chopped onion

1/3 cup chopped celery

1 small carrot, chopped

¼ teaspoon thyme

Dash of marjoram

1 whole clove

1 bay leaf

½ teaspoon salt

¼ teaspoon pepper

...................................................................................................

¼ cup flour

48 oz beef broth

1-10 oz can diced tomatoes with green chilies

1 to 2 pounds of snapper turtle meat

1 cup water or broth from the turtle meat

1 cup sherry

1 slice lemon

1 hard cooked egg, chopped



Directions:



Place the first eleven ingredients in a shallow roasting pan. Bake at 400:F for 30 minutes. Blend in the flour. Bake at 350:F for 30 minutes longer. Transfer this to a kettle, add beef broth and tomatoes. Cover and simmer for 1 ½ hours.

Meanwhile, cover and simmer the turtle meat. Make sure to have enough water to cover the meat, 1 to 1 ½ hours or until tender. When this is finished, save one cup of the broth and discard the rest of the broth. After the meat has cooled (so you can handle it) remove from bone, cut to 2” pieces and place in the kettle of the veal mixture along with the turtle broth. At this time you should try to remove the bay leaf. Add sherry, a nice single slice of lemon and your chopped hard egg. Simmer for 10 minutes, taste for salt & pepper. This should serve 6. Serve with saltines and smoked salmon on the side! Enjoy!
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NAFC Official Pie Taste Tester
NAFC Life Member since 2005
Bushwacker Deputy Sherif