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Snapper Soup

1 1/2 pounds veal knuckle, cut in 2 inch pieces
4 Tbsp butter
1 cup chopped onion
1/3 cup chopped celery
1 small carrot, chopped
1/4 tsp thyme
dash marjoram
1 whole clove
1 bay leaf
1/2 tsp salt
1/4 tsp pepper

1/4 cup flour
3 10 1/2 oz cans condensed beef broth
1 cup canned tomatoes
1 pound frozen snapper turtle meat, cut in small pieces
3/4 cup water
1/2 cup sherry
dash bottled hot pepper sauce
1 slice lemon
1 hard cooked egg, chopped

Place first 11 ingredients in shallow roasting pan. Bake at 400:F.
for 30 minutes. Push bones to one side; blend in flour. Bake at
350:F. for 30 minutes longer. Transfer to a kettle; add broth and
tomatoes. Cover and simmer for 1 1/2 hours. Meanwhile, simmer the
turtle meat, covered, in 3/4 cup water, 1 to 1 1/2 hours, or to
tender. Add sherry, hot pepper sauce and lemon slice. Cover and
simmer 10 minutes. Strain veal soup, discarding bones; skim off
fat. Combine veal and turtle mixtures; stir in egg. Heat through.
Season with salt and pepper. Makes 6 servings.


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