[614—TURTLE SOUP]
With the exception of a few leading London restaurants, where a large quantity of this preparation is constantly in demand, turtle soup is very rarely prepared in the kitchens of catering establishments. It is more generally obtained ready-made, either fresh or preserved, and as a rule of exceptional quality, from firms whose speciality it is to make it, and who deliver it in excellent condition.
From among the London firms who have deservedly earned [220] ]a reputation for this soup, “Pécriaux” may be quoted as one whose produce is quite irreproachable.
When a comparatively small quantity of this soup is required, it is best to buy it ready-made; in the event of its being desirable to prepare it oneself, the following recipe will be found the simplest and most practical for the purpose.
Particulars of the Operation
The Slaughtering of the Turtle.—For soup, take a turtle weighing from 120 to 180 lbs., and let it be very fleshy and full of life.
To slaughter it, lay it on its back on a table, with its head hanging over the side. By means of a double butcher’s hook, one spike of which is thrust into the turtle’s lower jaw, while the other suspends an adequately heavy weight, make the animal hold its head back; then, with all possible dispatch, sever the head from the body.
Now immediately hang the body over a receptacle, that the blood may be collected, and leave it thus for one and one-half or two hours.
Then follows the dismemberment:—To begin with, thrust a strong knife between the carapace or upper shell and the plastron or lower shell, exactly where the two meet, and separate the one from the other. The turtle being on its back, cut all the adhering flesh from the plastron, and put the latter aside. Now cut off the flippers; remove the intestines, which throw away, and carefully collect all the green fat. Whereupon cut away the flesh adhering to the carapace; once more remove all fat, and keep both in reserve.
The Treatment of the Carapace, the Plastron, and the Flippers.—The carapace and plastron, which are the outside bony framework of the turtle, constitute the only portions wherefrom the gelatinous flesh, used as the garnish of the soup, are obtained.