Turtle Soup from Dried Turtle

turtle soup

Cut into small pieces two pounds of shin of beef, two ounces of lean raw ham, and two pounds of knuckle of veal, and put them into a saucepan or stockpot. Put four ounces of dried turtle into a bowl of cold water, and allow it to soak for forty-eight hours, changing the water three or four times; then put it into a saucepan of water and simmer very gently for about twenty-four hours. Place the turtle in the saucepan with the other meat, pour in the liquor in which it simmered; this should be sufficient to make the soup; bring it gently to the boil, skim as required, add two or three onions, one carrot, half a head of celery, one turnip, all cut up into pieces, a sprig each of thyme and marjoram, one teacupful each of basil and peppercorns, a blade of mace, six or eight cloves, and cayenne pepper and salt to taste. Boil or simmer gently for eight hours, take out the pieces of turtle, pass the liquor through a fine sieve into another saucepan, allow it to get cold, skim off all the fat, add the whites and shells of three eggs beaten slightly, to clarify, boil up once more, remove the pan to the side of the fire and allow it to stand there for thirty minutes, by which time it should be quite clear. Skim well, strain the liquor through a napkin or very fine sieve into another saucepan, add the turtle, which should have been pressed and cut into convenient-sized pieces, squeeze in the juice of half a lemon, salt to taste, boil up once more, turn the whole into a soup tureen and serve. A little caramel may be added should the soup not be dark enough. A wineglassful of Madeira is considered a great improvement.