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Clear Turtle Soup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Clear Turtle Soup

Ingredients

Directions

  1. Select a lively, plump turtle with a white neck and underside.

  2. Kill the turtle the night before cooking by hanging it upside down and cutting off its head.

  3. Let the blood drain overnight.

  4. The next day, place the turtle on its back and cut along the belly to remove the entrails.

  5. Carefully lift the shell to access the meat and remove the fins.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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