How to prepare a snapping turtle for soup from The New York Times Heritage Cook Book (page 13) by Jean Hewitt

  • snapping turtle

  • EYB Comments

    Let the snapping turtle hang 24 hours before parboiling, butchering, and salting. Refrigerate salted turtle for several hours, then cover with water and let stand in refrigerator 24 hours, changing the water several times.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Let the snapping turtle hang 24 hours before parboiling, butchering, and salting. Refrigerate salted turtle for several hours, then cover with water and let stand in refrigerator 24 hours, changing the water several times.

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