Bookbinders Snapper Soup(Turtle Soup)

• 3 1/2 lb. veal knuckle
• 1 c. chicken fat or butter
• 3 onions, chopped finely
• 2 ribs celery, chopped
• 2 carrots, diced
• 1/2 tsp. thyme
• 1/2 tsp. marjoram
• 3 whole cloves
• 1 bay leaf
• salt and pepper
• 1 c. flour
• 2 c. tomatoes, strained, drained and chopped
• 3 lb. turtle, cut in small pieces
• 2 c. dry sherry
• dash of Tabasco
• 3 slices lemon
• 12 hard-cooked eggs, chopped

1. Have butcher break knuckles in 2-inch pieces.
2. Place in a roasting pan and add chicken fat or butter, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper.
3. Bake at 400u0b0 until brown (about 30 minutes).
4. Remove from oven and add flour, mixing well.
5. Reduce oven heat to 350u0b0 and cook 30 minutes longer.
6. Scrape mixture into a large soup kettle.
7. Add broth and tomatoes.
8. Cook at a simmer for 3 1/2 hours, covered.

veal knuckle, chicken, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt, flour, tomatoes, sherry, lemon, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=800300 (may not work)