*  Exported from  MasterCook  *
 
                                SNAPPER SOUP
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Penndutch                        Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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