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Turtle Soup



  • 1 pound turtle meat, cut into 1-inch cubes
  • 1 cup shortening
  • 1 cup diced onions
  • 1 cup diced celery
  • 7 cloves garlic, chopped
  • 1 cup flour
  • 1/2 teaspoon Tabasco sauce
  • 3 to 4 quarts water
  • 1/4 cup beef stock concentrate
  • 2 teaspoons celery salt
  • 4 bay leaves
  • 12 whole cloves
  • 1 (16 ounce) can tomato sauce
  • 1 teaspoon thyme
  • 1/2 cup chopped parsley
  • 1/2 cup Worcestershire sauce
  • Salt and pepper, to taste
  • Sherry (optional)
  • Lemons, thinly sliced (optional)
  • Hardboiled eggs, chopped (optional)


  1. Sauté turtle meat in shortening until very brown. Add onions, celery and garlic. Cook for 10 minutes; blend in flour, and cook for 5 minutes.
  2. Add Tabasco sauce, water, beef stock and then all other ingredients. Simmer for 2 to 3 hours or until meat is tender.
  3. Garnish each serving with 1 tablespoon sherry, hardboiled eggs, or lemon slices, if desired.

Yields 1 gallon.

Better made ahead of time. Freezes well.


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