"If the Amish
make it, you'll find it at Amish Pleasures."
| Put the
veal knuckle, carrots, onions, celery, and fat in a large baking pan or
roaster pan. Add the thyme, bay leaves, cloves, and saffron. Bake in a
preheated 375° F. oven for approx. 45 minutes. When brown, sprinkle
flour over the top and return to the oven for approx. 15 minutes until
well browned. Transfer to a large soup kettle. Add broth and tomatoes.
Simmer on low heat for 3½ hours. Remove the veal knuckle and debone.
Chop the meat fine and add to the soup. Dice the turtle meat. Put in a
heavy 2-quart saucepan with half the sherry, lemon slices, salt, pepper,
Tabasco, and Worcestershire sauce. Simmer 5 minutes over medium heat.
Remove the lemon slices and the bay leaves from the stock and add to the
soup kettle. Simmer 15 minutes. Add the chopped eggs and the remaining
sherry. Serve hot with extra sherry on the side.
lbs. veal knuckle
2 med. carrots, finely diced
2 med. onions, finely chopped
3 stalks celery, finely chopped
1/2 c. chicken fart or vegetable shortening
1/2 t. thyme
2 bay leaves
1/2 t. ground cloves
1 c. flour
1 gallon beef, veal, or chicken broth
6 tomatoes, peeled and diced
2 lbs. snapper turtle meat
2 c. sherry
3 slices lemon
2 t. salt
1/2 t. pepper
1/2 t. Worcestershire sauce
2 hard-boiled eggs, peeled and chopped
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Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groffs Country Goodness Cookbook
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