Bookbinders Snapper Soup(Turtle Soup) - cooking recipe

Ingredients

3 1/2 lb. veal knuckle
1 c. chicken fat or butter
3 onions, chopped finely
2 ribs celery, chopped
2 carrots, diced
1/2 tsp. thyme
1/2 tsp. marjoram
3 whole cloves
1 bay leaf
salt and pepper
1 c. flour
2 c. tomatoes, strained, drained and chopped
3 lb. turtle, cut in small pieces
2 c. dry sherry
dash of Tabasco
3 slices lemon
12 hard-cooked eggs, chopped

Preparation

Have butcher break knuckles in 2-inch pieces.
Place in a roasting pan and add chicken fat or butter, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper.
Bake at 400\u00b0 until brown (about 30 minutes).
Remove from oven and add flour, mixing well.
Reduce oven heat to 350\u00b0 and cook 30 minutes longer.
Scrape mixture into a large soup kettle.
Add broth and tomatoes.
Cook at a simmer for 3 1/2 hours, covered.