04-28-2004, 05:05 PM
[font "Verdana,Arial,Helvetica"][black][size 1]TURTLE SOUP by daymere[red] [/red][/size][/black][/font] [font "Verdana,Arial,Helvetica"][black][size 1] [/size][/black][/font]
[font "Verdana,Arial,Helvetica"][black][size 1] [indent][b]Although there are more than 50 species of fresh water turtle, only about half a dozen of the species are caught for market in important quantities. Practically all kinds are edible, however, and the main reason for the nonuse of turtles for food is a lack of knowledge of how to dress them. "The first step in dressing is the removal of the head. This can be easily accomplished in the case of a snapper by causing it to snap at a stick. It grasps the stick with a tenacious hold and the head can be readily pulled forward. Other species can be made to protrude their heads by applying pressure with the foot to the back or upper part of the shell. Mter the head is well stretched out, the bead can be cut off. "The Fish and Wildlife Service describes the dressing of a turtle as follows: Run a sharp knife around the edges of the skin where it joins the shell. Pull back the skin over the legs to the feet which are then disjointed. The lower part of the shell or plastron is then removed by cutting through the bridges which join the upper and lower shells, cutting close to the lower part of the shell. With snappers and soft-shells, in which the bridges are rather soft and cartilaginous, this can be done with a sharp knife. With the terrapin, the bridge may be cut with a hatchet or saw. Having cut the bridges, the plastron or under shell may be readily removed by inserting a sharp knife just under it and lifting it off. This done, the entrails may be extracted with verv little trouble, and the four quarters easily taken out from the carapace or upper shell. If one wishes to save the tenderloin in the upper part or 'ceiling' of the carapace, the ribs may be cut with a hatchet. This may appear to be a lengthy and complicated process, but it is simpler than killing, plucking and drawing a chicken.~?*[/indent]
[ul] [li]1½ qts strained chicken broth [li]1 lb turtle meat (without bones or gristle) [li]3 tbsp chicken fat [li]1 medium onion [li]Salt and pepper to taste [li]1 tbsp chopped parsley [li]5 to 6 thin slices lemon[/li][/ul] [ol] [li]Prepare a richly flavored chicken broth seasoned only with salt [li]Strain [li]Cut turtle meat into small dice [li]Brown slowly in the chicken broth fat (or butter) [li]Add chopped onion and saute' slowly over medium heat until onion is soft and yellow. [li]Add turtle, onion, seasoning and any fat to chicken broth [li]heat to boiling, reduce heat and simmer gently for 10 mim. [li]Serve with a sprinkling of parsley on each bowl of soup and a paperthin slice of lemon floated on top.
4 to 6 servings. [/li][/ol][/b] [indent][/indent]
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![[Image: gforum.cgi?do=post_attachment;postatt_id=944;]](http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?do=post_attachment;postatt_id=944;)
KEEP ONLY WHAT YOU PLAN TO EAT ,THAT WILL BE YOUR TREAT.RELEASE THE BIGGEST SO THEY CAN GROW, AND THEY WILL BE THERE THE NEXT TIME YOU GO.............DAYMERE TENNESSE MODERATOR
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[font "Verdana,Arial,Helvetica"][black][size 1] [indent][b]Although there are more than 50 species of fresh water turtle, only about half a dozen of the species are caught for market in important quantities. Practically all kinds are edible, however, and the main reason for the nonuse of turtles for food is a lack of knowledge of how to dress them. "The first step in dressing is the removal of the head. This can be easily accomplished in the case of a snapper by causing it to snap at a stick. It grasps the stick with a tenacious hold and the head can be readily pulled forward. Other species can be made to protrude their heads by applying pressure with the foot to the back or upper part of the shell. Mter the head is well stretched out, the bead can be cut off. "The Fish and Wildlife Service describes the dressing of a turtle as follows: Run a sharp knife around the edges of the skin where it joins the shell. Pull back the skin over the legs to the feet which are then disjointed. The lower part of the shell or plastron is then removed by cutting through the bridges which join the upper and lower shells, cutting close to the lower part of the shell. With snappers and soft-shells, in which the bridges are rather soft and cartilaginous, this can be done with a sharp knife. With the terrapin, the bridge may be cut with a hatchet or saw. Having cut the bridges, the plastron or under shell may be readily removed by inserting a sharp knife just under it and lifting it off. This done, the entrails may be extracted with verv little trouble, and the four quarters easily taken out from the carapace or upper shell. If one wishes to save the tenderloin in the upper part or 'ceiling' of the carapace, the ribs may be cut with a hatchet. This may appear to be a lengthy and complicated process, but it is simpler than killing, plucking and drawing a chicken.~?*[/indent]
[ul] [li]1½ qts strained chicken broth [li]1 lb turtle meat (without bones or gristle) [li]3 tbsp chicken fat [li]1 medium onion [li]Salt and pepper to taste [li]1 tbsp chopped parsley [li]5 to 6 thin slices lemon[/li][/ul] [ol] [li]Prepare a richly flavored chicken broth seasoned only with salt [li]Strain [li]Cut turtle meat into small dice [li]Brown slowly in the chicken broth fat (or butter) [li]Add chopped onion and saute' slowly over medium heat until onion is soft and yellow. [li]Add turtle, onion, seasoning and any fat to chicken broth [li]heat to boiling, reduce heat and simmer gently for 10 mim. [li]Serve with a sprinkling of parsley on each bowl of soup and a paperthin slice of lemon floated on top.
4 to 6 servings. [/li][/ol][/b] [indent][/indent]
.
KEEP ONLY WHAT YOU PLAN TO EAT ,THAT WILL BE YOUR TREAT.RELEASE THE BIGGEST SO THEY CAN GROW, AND THEY WILL BE THERE THE NEXT TIME YOU GO.............DAYMERE TENNESSE MODERATOR
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