Recipe: Mock Snapper Turtle Soup

• 1½ pound veal knuckle, cut in 2 inch pieces
• 4 tablespoons butter
• 1 cup chopped onion
• ⅓ cup chopped celery
• 1 small carrot, chopped
• ¼ teaspoon thyme
• dash marjoram
• 1 whole clove
• 1 bay leaf
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup flour
• 3 (10½ oz) cans condensed beef broth
• 1 cup canned tomatoes
• 1 pound frozen snapper turtle meat, cut in small pieces (veal meat can be substituted as snapper is hard to find)
• ¾ cup water
• ½ cup sherry
• 1 dash bottled hot pepper sauce
• 1 slice lemon
• 1 hard cooked egg, chopped

1. Place first 11 ingredients in shallow roasting pan.
2. Bake at 400:F. for 30 minutes.
3. Push bones to one side; blend in flour.
4. Bake at 350:F. for 30 minutes longer.
5. Transfer to a kettle; add broth and tomatoes.
6. Cover and simmer for 1½ hours.
7. Meanwhile, simmer the turtle meat, covered, in ¾ cup water, 1 to 1½ hours, or to tender.
8. Add sherry, hot pepper sauce and lemon slice.
9. Cover and simmer 10 minutes.
10. Strain veal soup, discarding bones; skim off fat.
11. Combine veal and turtle mixtures; stir in egg. Heat through.
12. Season with salt and pepper.

Source: http://thehungrygoddess.com/2013/03/mock-snapper-turtle-soup/