Side Pannel
Mock Snapper Soup
Ingredients List
- 3 lb Beef neck bones
- 1/4 lb Salt pork
- 1 c Chopped celery
- 1 c Chopped onion (not peeled)
- 1 c Chopped carrots
- 1/2 (3.5-lb) chicken; in one
- -piece
- 1 tb Whole basil leaves
- 1 ts Whole marjoram leaves
- 1 tb Whole thyme leaves
- 3 Whole bay leaves
- 20 Whole black peppercorns
- 1 ts Cayenne pepper
- 1 Bunch whole parsley leaves
- 6 Cloves garlic; chopped,
- -peel and all
- 1 cn (28-oz) tomatoes; pureed in
- -blender or food processor
- 2 Sticks butter
- 1 c Flour
- 1/2 lb Halibut (cheeks or boneless
- -filet)
- 1/2 lb Crabmeat
- 2 ts Salt; or to taste
- 1 Lemon; juice of
- 1/2 tb Tabasco; or to taste
- 3 tb Worcestershire; to taste
- 1/4 ts Ground cloves; optional
- 1 c Dry cocktail sherry
- 8 Hard-boiled eggs; grated
Directions
Most of us have trouble getting turtle. Besides, the poor terrapin, which
was originally used in this recipe, is now on the endangered species list.
So I have given you a mock version that is really very good. Terrapin was a
very popular and inexpensive dish in the old days among Philadelphians, so
popular that they ate up an otherwise very frugal source of food. A very
good version of this soup, using a different variety of turtle, is still
available at Bookbinder's restaurant in Philadelphia.
I have developed a soup that has no turtle in it at all, but I think you
will like the flavor. It takes a little doing, but this recipe is worth it.
Place the beef neck bones in a roasting pan and roast, uncovered, for 45
minutes at 400ø or until lightly browned.
Dice the salt pork and pan-fry in a large frying pan. When the fat has
been rendered, add the celery, onions, and carrots. Saut”š until tender.
Place the roasted bones and the saut”šed vegetables in a large kettle and
cover with water. (This should take about 6 quarts.) Bring to a simmer and
add the half chicken, the next 6 seasonings, the parsley (just throw it
in), the garlic, and the tomatoes. Cook at a good simmer for 1/2 hour.
Remove the chicken to cool, and allow the stock to continue to cook. Debone
the chicken and save the meat, covered. Return the bones and skin to the
pot. Continue cooking the stock and bones for a total of 2 hours, from
start to finish.
Remove the beef bones from the pot and allow them to cool.
In the meantime, prepare the roux. Melt 2 sticks of margarine in a frying
pan and add the flour. Stir over medium heat until the roux is the color of
peanut butter. Set aside.
Remove the meat from the beef bones and chop into very small dice.
Discard the bones.
Strain the stock and discard all solids. To remove fat from the top of
soup stock, use a plastic tube. Plastic tubing about 1/3 inch in diameter
can be purchased at hardware stores. Strain the stock, and then remove the
stock from beneath the fat by siphoning with the plastic tube. Tip the
kettle holding the stock so that you can always keep the siphoning tube
beneath the level of the fat.
Return the stock to the kettle and add the chopped beef. Thicken the soup
with the roux, stirring the whole time that the hot roux is added. Add the
halibut and simmer 10 minutes. Remove the fish and "flake" or tear into
strings. Return the fish to the pot, along with the crab and precooked
chicken. Add salt to taste, along with the lemon juice, Tabasco,
Worcestershire, and optional cloves.
Keep the pot at a very low simmer as you add the dry sherry and the
grated eggs.
Serve very hot with toast squares on the side.
Makes 5-6 quarts.
PART 1 OF 2 PARTS
was originally used in this recipe, is now on the endangered species list.
So I have given you a mock version that is really very good. Terrapin was a
very popular and inexpensive dish in the old days among Philadelphians, so
popular that they ate up an otherwise very frugal source of food. A very
good version of this soup, using a different variety of turtle, is still
available at Bookbinder's restaurant in Philadelphia.
I have developed a soup that has no turtle in it at all, but I think you
will like the flavor. It takes a little doing, but this recipe is worth it.
Place the beef neck bones in a roasting pan and roast, uncovered, for 45
minutes at 400ø or until lightly browned.
Dice the salt pork and pan-fry in a large frying pan. When the fat has
been rendered, add the celery, onions, and carrots. Saut”š until tender.
Place the roasted bones and the saut”šed vegetables in a large kettle and
cover with water. (This should take about 6 quarts.) Bring to a simmer and
add the half chicken, the next 6 seasonings, the parsley (just throw it
in), the garlic, and the tomatoes. Cook at a good simmer for 1/2 hour.
Remove the chicken to cool, and allow the stock to continue to cook. Debone
the chicken and save the meat, covered. Return the bones and skin to the
pot. Continue cooking the stock and bones for a total of 2 hours, from
start to finish.
Remove the beef bones from the pot and allow them to cool.
In the meantime, prepare the roux. Melt 2 sticks of margarine in a frying
pan and add the flour. Stir over medium heat until the roux is the color of
peanut butter. Set aside.
Remove the meat from the beef bones and chop into very small dice.
Discard the bones.
Strain the stock and discard all solids. To remove fat from the top of
soup stock, use a plastic tube. Plastic tubing about 1/3 inch in diameter
can be purchased at hardware stores. Strain the stock, and then remove the
stock from beneath the fat by siphoning with the plastic tube. Tip the
kettle holding the stock so that you can always keep the siphoning tube
beneath the level of the fat.
Return the stock to the kettle and add the chopped beef. Thicken the soup
with the roux, stirring the whole time that the hot roux is added. Add the
halibut and simmer 10 minutes. Remove the fish and "flake" or tear into
strings. Return the fish to the pot, along with the crab and precooked
chicken. Add salt to taste, along with the lemon juice, Tabasco,
Worcestershire, and optional cloves.
Keep the pot at a very low simmer as you add the dry sherry and the
grated eggs.
Serve very hot with toast squares on the side.
Makes 5-6 quarts.
PART 1 OF 2 PARTS
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