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Turtle Soup3 pounds turtle meat, 4 quarts water, 3 tablespoons flour, 2 tablespoons shortening, 3 ribs celery, 3 onions, 6 pods garlic, 1 large green pepper, 3 heaping tablespoons whole spice (tied in thin cloth), 2 lemons (sliced thin), 4 tablespoons Worcestershire sauce, 4 eggs (hard boiled) Salt and pepper to taste 1 tablespoon sherry per serving (optional) Parsley (optional)Boil turtle meat in water until tender. Remove foam which forms with spoon. Make roux using shortening and flour. Add finely chopped celery, onions, garlic, and bell pepper. Remove turtle meat from stock. Strain stock and add to roux. Bones may be removed from turtle meat. Add meat to stock. Add lemons, Worcestershire sauce, pepper, and salt. Place bag of spices in soup. Simmer for one hour. Add 1 tablespoon sherry per serving shortly before serving, if desired. Garnish with sliced hard cooked eggs and parsley. Serves 10 to 12.
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