Recipe Snapper Soup Amish Recipes

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.

Makes 8-12 servings

2 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
pinch saffron
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
dash Tabasco
1/2 t. Worcestershire sauce
2 hard-boiled eggs, peeled and chopped

To print this recipe highlight the text then print the selection.
The recipe above appears in:

Betty Groff's newly revised and illustrated Country Goodness

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 $17.95. Add To Cart

We ship only to USA and APO/FPO addresses.