Snapper Soup

• 3 1/2 pounds veal knuckle
• 1 cup schmaltz (chicken fat) or 1 cup butter
• 3 quarts stock beef
• 2 cups wine sherry, dry
• 1 cup flour, all-purpose
• 1 each turtle meat from snapping turtle, cut into small pieces
• 2 each carrots diced
• 3 each onions finely chopped
• 2 each celery sticks,
• 1/4 teaspoon thyme
• 1/2 teaspoon marjoram
• 1 each bay leaves
• 3 each cloves, whole
• 3 slices lemon
• 1 dash red hot pepper sauce
• 1 x salt and black pepper
• 1 each eggs hard boiled, , chopped
• 2 cups tomatoes strained

1. Have knuckles broken into 2 inch pieces.
2. Place knuckles in a roasting pan and add the butter or chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper.
3. Bake at 400-F until brown.
4. Remove from oven and add flour, mixing well and cook 30 minutes longer.
5. Pour browned mixture into a large soup kettle, add the broth and tomatoes, and cook slowly for 3 1/2 hours.
6. Combine the snapper meat with 1 cup sherry, some salt, the tabasco and lemon slices, and simmer for 10 minutes.
7. Strain the soup and combine the two mixtures.
8. Add the chopped egg and the balance of the sherry and serve immediately.

veal knuckle, chicken, stock beef, wine sherry, flour, turtle meat from snapping, carrots, onions, celery, thyme, marjoram, bay leaves, lemon, red hot pepper sauce, salt, eggs, tomatoes

Taken from recipeland.com/recipe/v/snapper-soup-36287 (may not work)