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John and Henry Locke cookery archive, item 1, 1852
Page 28
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Green Turtle Soup After you have Killed your Turtle Hang it up by the hind fins, take off the two large fins. Cut the under shell off Commencing at the tail. (the under shell is called callifee) Next take off the green fat which hangs from the upper shell, put this in a stewpan by itself and boil it tender next take out the guts and throw them away. take out the white meat and if you do not want it for made dishes put it in a large stock opt and cover it with veal stock. putting in at the same time plenty of basil carrots, celery onions and sweet herbs let it simmer until the goodness is boiled out of the meat. while this is in operation dip the shells, fins and head. in boiling water to take off the outer shell. Saw them up in pieces and cover them with stock the same as the white meat. boil it until tender. take it out
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Green Turtle Soup After you have Killed your Turtle Hang it up by the hind fins, take off the two large fins. Cut the under shell off Commencing at the tail. (the under shell is called callifee) Next take off the green fat which hangs from the upper shell, put this in a stewpan by itself and boil it tender next take out the guts and throw them away. take out the white meat and if you do not want it for made dishes put it in a large stock opt and cover it with veal stock. putting in at the same time plenty of basil carrots, celery onions and sweet herbs let it simmer until the goodness is boiled out of the meat. while this is in operation dip the shells, fins and head. in boiling water to take off the outer shell. Saw them up in pieces and cover them with stock the same as the white meat. boil it until tender. take it out
Szathmary Culinary Manuscripts and Cookbooks
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