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

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