Yield: 1 gallon
3 lb Turtle meat; boned and cut in 1 Inch cubes
1 c Shortening or salad oil Or Crisco (Do not use olive oil)
1 c Onions; diced
1 c Celery; diced
6 Garlic cloves; chopped
1 c Flour
16 oz Can tomato sauce
2 qt Water
1/4 c Beef extract
2 teaspoon Celery salt
4 Bay leaves
2 Lemons; cut in half
1 teaspoon Thyme
1/2 c Parsley; chopped
Salt
Lemon pepper
Garnish:
Lemon slices
Chopped hard cooked eggs
Sherry
Sauté turtle in shortening until very brown and set aside. Brown flour (add more if needed). When brown add onion, celery and garlic and cook 10 minutes. Add tomato sauce, water, beef extract and then meat and all other ingredients, except garnish. Simmer about two hours or until meat is very tender. Garnish with lemon and chopped egg and add sherry to each plate before serving. This makes one gallon and freezes well.