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English cookbook, 1800's
Page 21
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salt, parsley, sweet margey - let it boil well - a short time before serving add force meat balls together with a sliced lemon - hard boiled eggs and wine to your taste - This will approach, so near to real turtle soup in flavor that few will know the difference - if you choose you can add half a pound of pork or beef and one or two onions
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salt, parsley, sweet margey - let it boil well - a short time before serving add force meat balls together with a sliced lemon - hard boiled eggs and wine to your taste - This will approach, so near to real turtle soup in flavor that few will know the difference - if you choose you can add half a pound of pork or beef and one or two onions
Szathmary Culinary Manuscripts and Cookbooks
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