Recipe: Bookbinders Soup

Old Original Bookbinder's Snapper Soup
1 1/2 pounds veal knuckle, cut in 2 inch pieces
4 TBS 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 for
30 minutes. Push bones to one side; blend in flour. Bake at 350 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.