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Snapper Soup

  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 3 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

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