Turtle Soup

Ingredients

• 5 pounds coarse lean beef
• 2 ounces butter
• 2 good-sized onions, sliced
• 2 carrots, chopped
• 2 turnips, chopped
• 2 heads of celery, chopped
• 8 cloves
• ¼ ounce eschalots
• small bunch of savory
• thyme
• marjoram
• basil
• 3 sprigs fresh parsley
• ¼ ounce allspice
• ¼ ounce whole black pepper
• broth from boiling the head

Directions

1. Remove the meat from the bones and cut into 1-inch square pieces, leaving fat on the skin.

2. In a stockpot, melt 2 ounces of butter and sauté 2 sliced onions until brown.

3. Add 5 pounds of coarse lean beef and pour in half the broth from boiling the head.

4. Boil and remove scum, then add 2 chopped carrots, 2 chopped turnips, 2 chopped heads of celery, 8 cloves, ¼ ounce eschalots, and herbs.

5. Add bones and trimmings from the head and the remaining broth, then simmer gently for 4 hours.

6. Strain the stock and serve with Halford Leicestershire table sauce.