Turtle Soup No. 2

Soupe a la Tortue

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Pounds of Turtle Meat
  • ½ Tablespoonful of Lard
  • ½ Table


Clean the turtle and entrails by cutting open the latter and washing thoroughly in cold water. Then put the meat and entrails into a saucepan and parboil for ten minutes. Carefully save this stock of water. Chop the onion very fine, and cut the ham into very fine pieces. Cut the Turtle meat into one-inch pieces; mash the allspice very fine, and mince the parsley, thyme and bay leaf. Then brown