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Old Original Bookbinder's Snapper Soup

Source of Recipe


Lucy Salo



List of Ingredients



• 1½ pounds beef or veal knuckles, cut in 2-inch pieces
  
• ¼ cup butter, melted
  
• 1 cup chopped onion
  
• ½ cup each: chopped celery and carrot
  
• ½ tsp salt
  
• 1 whole clove
  
• 1 small bay leaf
  
• ¼ tsp pepper
  
• ¼ tsp dried thyme, crushed
  
• ¼ cup all-purpose flour
  
• 2 (10½-ounce) cans beef broth
  
• 1 (8-ounce) can tomatoes
  
• 1 pound frozen turtle, thawed and diced
  
• 3 cups water
  
• ½ cup dry sherry
  
• Dash bottled hot pepper sauce
  
• 1 lemon slice
  






Instructions



1. In a shallow roasting pan, combine the first 10 ingredients. Bake at 400° for 30 minutes. Push the bones to one side; blend in flour.
   
   
2. Lower oven temperature to 350° and bake 30 minutes longer. Transfer to a soup pot; add beef broth and tomatoes. Cover; simmer 45 minutes. In a large pot, combine turtle meat and water. Cook, covered, until meat is tender (about 1 hour). Remove meat to cool. Reserve 2 cups cooking liquid.
   
   
3. Add turtle meat, reserved liquid, sherry, hot pepper sauce and lemon to soup pot. Cover and simmer for about 20 minutes. Remove lemon. Season to taste with salt and pepper.
   
   Makes about 6 servings.