What's on the Menu?!: Turtle Soup
Smiley's Cookbook (1895)
TURTLE SOUP
A Careful Compilation of Tried and Approved Recipes
1 small turtle
Marjoram
Sweet basil
Thyme
Parsley
Salt and pepper
1 nutmeg
1 dozen cloves
1 dozen allspice
1 large tbs browned flour
¼ lb fresh butter
½ pint wine
Sliced lemon
Force-meat balls
Slice of ham (optional)
Boil a turtle very tender in five quarts of water, remove bones, cut meat into small pieces; season with a tablespoon each of marjoram, sweet basil, thyme and parsley, salt and pepper to taste, one nutmeg beaten fine, a dozen cloves, same of allspice. Tie these in muslin, remove before sending soup to table. Stir a large tablespoon of browned flour into a quarter pound of fresh butter, add to soup. Should be three quarts of soup. Fifteen minutes before serving add the green fat, then add half a pint of wine, a sliced lemon, seeds removed, also force-meat balls; simmer five minutes, take out lemon-peel, and serve. This is for a small turtle. Add a slice of good ham if turtle is not fat.
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