Turtle soup, true

Ingredients for Turtle soup, true

Instructions for Turtle soup, true

To prepare the Turtle soup, true recipe, please follow these instructions:

Turtles are moving always live. When the animals to be slaughtered, binds a strong rope of baglufferne, and in this hung it upside-down. The front flippers tied with a rope into the body. When the rears its head, caught this with a sling and are cut off, to let your body hang to the next day, for the blood to drain from the.

Then you put the turtle with rygskallen down on a table, and with a pointed and sharp blade separate the husk from each other by allowing the knife glide slowly along the edges of them and bugskallen taken of with great caution, so as not to damage the bile and meat thereby will be destroyed.

The feet are cut off and placed in cold water. Liver and bile disposed. The "green" a kind of fat cut away from rygskallen and put it in cold water. The two fleshy parts, located on each side of the breastbone, loosen and put it in the water for themselves in order to be applied to the father's or frikandeau, a few pounds of red meat is used to force the soup. Bug-and rygskallen saves each into four pieces.

A pot or Kettle with 20 litres of water to the boil and get head, flippers and the shredded peel a rehash on 20 minutes, after which the horn or dandruff clothing is removed with a knife. Then scalded the Green flare in the boiling water, and having the drain, allow to stand for it, together with the pieces of the turtle to the next day, covered with a damp cloth, wrung out in hot water.

A kettle is put over the fire with the butter, the flour bake therein and then add the ituhuggede calf feeder, and the ham. In it Brown together the white meat of the turtle a half an hour over low heat so that the cloud does not burn on. It have to thin water down then with beef broth, a few pounds of turtle's red meat, as well as oily, may, roots and spices. When it has cooked in an hour's time, skimmed and filtered broth, put again over the fire and cooker now uninterrupted in 4-5 hours with the shredded Peel, head, tail and flippers, who all are freed for membranes and, in fact, cleaned.

At the same time, cooked chickens in 10 l of water in which the tortoise flesh was scalded, after which the soup is boiling, when the hens are mørkogte.

Both soups are mixed. The shower bored substance of husk, head, tail and flippers that by boiling is considerably enlarged, cut into cubes of 1 inch (2 ½ cm) in squares and put into the soup along with the Greens and the best of the meat, the meat of which is not used shall be made to the page and placed in lerkrukker, smear with sharp indkogt sky and can later be used for stew.

The soup is seasoned with Rome, madeira, lemon juice, maggi seasoning or bouillon cubes, sugar, salt and pepper. Together with the meat served small fish balls and hard cooked egg yolks in the soup. Will you have the soup darker, met a little good soy sauce in.

We can do without the hens and cook so much more sky or help themselves by the addition of bouillon cubes.

Tips:
It is no longer permissible to slaughter and eat the turtles so this recipe is only regarded as a funny feature here on Cookbook.