| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Turtle meat |
| 3 1/2 |
qt |
Water |
| 2 |
|
Chopped fine medium onions |
| 1 |
|
Chopped fine rib of celery |
| 1/2 |
|
Bay leaf |
| 2 |
|
Sprigs parsley |
| 6 |
|
Cloves |
| 1 |
ts |
Sugar |
| 1 |
c |
Canned tomatos |
| 3 |
tb |
Butter |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Cut meat from bones, set aside, reserve bones and gristle. Add onions,
celery, bay leaf, parsley, cloves, sugar, tomatos, bones, gristle and salt
and pepper to water; heat to boil. Simmer covered for 1 hour. Meanwhile,
cut meat in 1/4-inch dice and brown in butter. Strain broth and discard
bones and vegetables. Add browned meat and drippings. Simmer for 20-30
minutes until meat is done and broth is richly flavored. Do not overcook.
Serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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