Snapper Soup

Name: Snapper Soup
Ingredients: 3 1/2 lbs veal knuckle; 1 cup fat (chicken fat preferred, but whatever you want to use is fine); 3 onions, peeled and minced; 2 stalks celery, chopped; 2 carrots, peeled and diced; 1/4 teaspoon thyme; 1/2 teaspoon marjoram; 3 whole cloves; 1 bay leaf; salt and pepper, to taste; 1 cup flour; 3 -4 quarts beef broth; 2 cups tomatoes, strained; 2 cups sherry wine; 1 dash Tabasco sauce; 3 slices lemons; 1 egg, hard cooked and chopped; 1 snapping turtle meat, cut into pieces

18 ingredients

8 steps

Ingredients

3 1/2 lbs veal knuckle
1 cup fat (chicken fat preferred, but whatever you want to use is fine)
3 onions, peeled and minced
2 stalks celery, chopped
2 carrots, peeled and diced
1/4 teaspoon thyme
1/2 teaspoon marjoram
3 whole cloves
1 bay leaf
salt and pepper, to taste
1 cup flour
3 -4 quarts beef broth
2 cups tomatoes, strained
2 cups sherry wine
1 dash Tabasco sauce
3 slices lemons
1 egg, hard cooked and chopped
1 snapping turtle meat, cut into pieces

Directions

1

Have the butcher break the veal knuckles into pieces.
2

Place in a roasting pan with chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper.
3

Bake in an oven preheated to 400F until brown.
4

Remove from oven and add flour, mixing well and cook for an additional 30 minutes.
5

Pour browned mixture into a large soup kettle; add broth and tomatoes and simmer for 3 hours.
6

Combine meat with 1 cup sherry, salt, Tabasco and lemon; simmer 10 minutes.
7

Strain soup and combine the two mixtures.
8

Add egg, remaining sherry and serve at once.