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15 To 20 lbs. fresh or frozen turtle meat
1 Stalk celery, diced fine
1/2 Gal. Burgundy
4 To 5 gals. Povirade sauce
1 lb Gelatin
1 tb Marjoram
2 ts Gumbo file
1 ts Coriander
6 Bay leaves
1 Kitchen spoon ground mace
1/2 oz Spanish Saffron
1 lb Whole anise
10 Whole lemons
Boil turtle meat until tender; reduce stock and clarify. Add ingredients for stock pot. To stock pot add carrots, onions, celery, Burgundy, and Povirade sauce. Tighten with gelatin. This recipe will yield approximately 10 gallons. Under refrigeration, the soup will hold for several weeks.
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