Bookbinder's Philadelphia Snapper Soup

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1 pound turtle meat or lean stewing beef
1/4 cup butter
1/3 cup celery, diced
1/3 cup onion, diced
1/3 cup carrots, diced
1/3 cup flour
1 teaspoon paprika
1 quart beef stock
1/2 cup tomato purée
1 clove garlic, crushed
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons cornstarch
1/2 cup water
1 teaspoon Worcestershire sauce
1 teaspoon parsley, chopped
1/3 cup cream sherry
1/4 teaspoon whole mixed pickling spice
Place turtle or beef in stock pot with 1 1/2 quarts water. Bring to a boil. Skim during cooking. Simmer for 2 hours or until meat is tender.
Strain meat from stock. Dice meat into 1/4 inch pieces. Set both aside.
Cook vegetables in butter until onions are translucent. Add beef stock.
In a small bowl, mix 1/4 cup water into paprika and flour until smooth. Add tomato purée and spices. Stir into beef stock until well blended. Bring to a boil; reduce heat, cover and simmer for 2 to 2 1/2 hours.
Strain soup. Place vegetables into food processor or blender and purée.
Mix cornstarch with remaining water and blend until smooth. Add to soup and cook 15 minutes, stirring, until stock is thickened.
Add meat and vegetable purée. Remove from direct heat. Add sherry right before serving.