Turtle Soup

1 lb. turtle meat, cut into 1 inch cubes

1 cup shortening

1 cup diced onions

1 cup diced celery

6 cloves garlic, chopped

1 cup flour

16 oz. tomato sauce

3 qt. water

3/8 cup beef B. V. (beef extract)

2 tsp. celery salt

4 bay leaves

12 cloves

1 tsp. thyme

1/2 cup chopped parsley

1/2 tsp. Worcestershire sauce

Salt & pepper to taste

Garnish:

1 cup sherry (optional)

2 lemons quartered and sliced thin

2 chopped hard-boiled eggs

Saute turtle in shortening until very brown. Add onions, celery and garlic and cook 10 minutes. Blend in flour and cook 5 minutes. Add tomato sauce, water and beef extract and then all other ingredients except sherry, lemon, and eggs. Garnish with lemon and chopped egg, and add a little sherry to each serving.

Makes 1 gallon.

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Cajun Country -- New Iberia, Louisiana