Turtle. Notes about using fresh Turtle for Soup, &c.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
ham ↝ Ham [Cold cuts and cured meats]
knuckle of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
some wine ↝ Wine, rice [Wine]

Instructions (2)

The turtle must be put in straw in the cellar and given water every 2 or 3 hours.
It should be beheaded at night, and left hanging neck downwards.

Original Text

Turtle. Notes about using fresh Turtle for Soup, &c.
The turtle must be put in straw in the cellar and given water every 2 or 3 hours.
It should be beheaded at night, and left hanging neck downwards.
Mrs. Thomas used mushrooms, ham, knuckle of veal, and some wine, and made, with these and the turtle, thick and clear soup cutlets in Cardinal sauce, and a dish of the fins dressed like calf's head.
The clear soup was best.
To buy best turtle soup: Ship and Turtle Tavern (Painter's), 130, Leadenhall Street, London, E.C.

Notes

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