Snapper Soup
3 1/2 lb Veal knuckle 1 c Chicken fat 1 x *or: 1 c Butter 3 qt Broth, beef 1 x *or: 4 qt Broth, beef 2 c Wine, dry sherry 1 c Flour 1 ea Turtle ** 2 ea Carrot, diced 3 ea Onion, fi...
Ingredients
- 31/2 lb veal knuckle
- 1cup chicken fat
- 1*or:
- 1cup butter
- 3qt broth, beef
- 2cup wine, dry sherry
- 1cup flour
- 1ea turtle **
Directions
- 1
3 1/2 lb Veal knuckle 1 c Chicken fat 1 x *or: 1 c Butter 3 qt Broth, beef 1 x *or: 4 qt Broth, beef 2 c Wine, dry sherry 1 c Flour 1 ea Tur
- 2
Have knuckles broken into 2 inch pieces
- 3
Place knuckles in a roasting pan and add the butter or chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pep
- 4
Bake at 400-F until brown
- 5
Remove from oven and add flour, mixing well and cook 30 minutes longer
- 6
Pour browned mixture into a large soup kettle, add the broth and tomatoes, and cook slowly for 3-1/2 hours
- 7
Combine the snapper meat with 1 cup sherry, some salt, the tabasco and lemon slices, and simmer for 10 minutes
- 8
Strain the soup and combine the two mixtures