Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ds 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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