1 / 4 lb of the best sun-dried turtle
1 / 2 a small tin of turtle fat [ this may be omitted ]
1 / 4 lb of lean neck of beef
1 / 4 lb of lean veal the white and shell of 1 egg
3 quarts of good stock
1 onion
1 carrot
1 / 2 a turnip
a small strip of celery
a bouquet-garni consisting of parsley, thyme, bay leaf, basil and marjoram
6 peppercorns
1 clove
a small blade of mace tied in muslin
1 glass of sherry [ optional ]
1 dessert spoonful of lemon juice
salt
Soak the turtle for 3 days, changing the water frequently.
Put the stock, turtle and a teaspoonful of salt into a stewpan and bring to the boil.
Add the prepared vegetables, herbs, bag of peppercorns, etc
When the stock boils remove the scum as it rises.
Put on the cover and cook gently for about 8 or 9 hours, adding more stock if that in the pan
reduces very much.
Strain, put the pieces of turtle aside and remove the fat from the soup when cold.
Pass the beef and veal 2 or 3 times through the mincing machine and add them together
with the shell and stiffly whisked white of the egg to the soup and whisk until it boils.
Simmer gently for about 1 / 2 an hour then strain and return to the stew pan with the turtle and turtle fat cut into small squares, adding sherry if used, lemon juice and the necessary seasoning.
Cook gently for a few minutes.
Lemons cut in quarter are sometimes handed separately with this soup for those who prefer a stronger flavor of lemon. Time to make the stock from 9 to 10 hours.
To clarify and reheat 1 1 / 4 to 1 1 / 2 hours.
Sufficient for 5 or 6 person
