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SNAPPER SOUP
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Soups
Amount Measure Ingredient -- Preparation Method
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3 1/2 lb Veal knuckle
1 c Chicken fat
1 x *or:
1 c Butter
3 qt Broth, beef
1 x *or:
4 qt Broth, beef
2 c Wine, dry sherry
1 c Flour
1 ea Turtle **
2 ea Carrot, diced
3 ea Onion, finely chopped
2 ea Celery, sticks, chopped
1/4 ts Thyme
1/2 ts Marjoram
1 ea Bay leaf
3 ea Cloves, whole
3 ea Sl Lemon
1 d Tabasco
1 x Salt & pepper
1 ea Egg, hard boiled, chopped
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.
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