Turtle Stew

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (6)
  1. Set the turtle over a flow charcoal fire.
  2. Add two quarts of veal gravy, a pint of Madeira wine, a little mushroom catchup, a few shallots, a little Chyan, and half a lemon.
  3. Stew them gently for four hours, until the gravy is almost consumed.
  4. Thicken it with flour, mixed with a little veal gravy.
  5. Put in half an ounce of morels and a few force-meat balls, made as for the fins.
  6. Dish it up and brown it with a salamander, or in the oven.
Original Text
the fifthy part of your turtle in it, set it over a flow charcoal fire, with two quarts of veal gravy, a pint of Madeira wine, a little mush- room catchup, a few shallots, a little Chyan, half a lemon, and stew them gently four hours, till your gravy is almost consumed, then thick- en it with flour, mixed with a little veal gravy, put in half an ounce of morels, a few force- meat balls, made as for the fins; dish it up, and brown it with a salamander, or in the oven.— This is the corner dish.
Notes
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