Snapper Soup

Name: Snapper Soup
Ingredients: 3 1/2 pounds veal knuckle; 1 cup schmaltz (chicken fat) or 1 cup butter; 3 quarts stock beef; 2 cups wine sherry, dry; 1 cup flour, all-purpose; 1 each turtle meat from snapping turtle, cut into small pieces; 2 each carrots diced; 3 each onions finely chopped; 2 each celery sticks,; 1/4 teaspoon thyme; 1/2 teaspoon marjoram; 1 each bay leaves; 3 each cloves, whole; 3 slices lemon; 1 dash red hot pepper sauce; 1 x salt and black pepper; 1 each eggs hard boiled, , chopped; 2 cups tomatoes strained

18 ingredients

8 steps

Ingredients

3 1/2 pounds veal knuckle
1 cup schmaltz (chicken fat) or 1 cup butter
3 quarts stock beef
2 cups wine sherry, dry
1 cup flour, all-purpose
1 each turtle meat from snapping turtle, cut into small pieces
2 each carrots diced
3 each onions finely chopped
2 each celery sticks,
1/4 teaspoon thyme
1/2 teaspoon marjoram
1 each bay leaves
3 each cloves, whole
3 slices lemon
1 dash red hot pepper sauce
1 x salt and black pepper
1 each eggs hard boiled, , chopped
2 cups tomatoes strained

Directions

1

Have knuckles broken into 2 inch pieces.
2

Place knuckles in a roasting pan and add the butter or chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper.
3

Bake at 400-F until brown.
4

Remove from oven and add flour, mixing well and cook 30 minutes longer.
5

Pour browned mixture into a large soup kettle, add the broth and tomatoes, and cook slowly for 3 1/2 hours.
6

Combine the snapper meat with 1 cup sherry, some salt, the tabasco and lemon slices, and simmer for 10 minutes.
7

Strain the soup and combine the two mixtures.
8

Add the chopped egg and the balance of the sherry and serve immediately.