Title: Snapper Soup
Categories: Penn Soup
Yield: 1 Servings
| 3 1/2 | lb | Veal knuckle |
| 3 | qt | Broth, beef |
| 4 | qt | Broth, beef |
| 1 | c | Flour |
| 2 | | Carrot, diced |
| 2 | | Celery, chopped |
| 1/2 | ts | Marjoram |
| 3 | | Cloves |
| 1 | ds | Tabasco |
| 1 | | Egg, hard boiled, chopped |
| 1 | c | Chicken fat |
| 1 | c | Butter |
| 2 | c | Wine, dry sherry |
| 1 | | Turtle ** |
| 3 | | Onion, finely chopped |
| 1/4 | ts | Thyme |
| 1 | | Bay leaf |
| 3 | | Sl Lemon |
| | | Salt & pepper |
| 2 | c | Tomato, strained |
** Meat from one snapper turtle, cut in small pieces. Have knuckles broken
into 2 inch pieces. Place knuckles in a roasting pan and add the butter or
chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf,
salt and pepper. Bake at 400-F until brown. Remove from oven and add flour,
mixing well and cook 30 minutes longer. Pour browned mixture into a large
soup kettle, add the broth and tomatoes, and cook slowly for 3-1/2 hours.
Combine the snapper meat with 1 cup sherry, some salt, the tabasco and
lemon slices, and simmer for 10 minutes. Strain the soup and combine the
two mixtures. Add the chopped egg and the balance of the sherry and serve
immediately. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.