|Boneless turtle||1 Pound, cut into 1 inch cubes|
|Cooking oil||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Beef broth||2 Cup (32 tbs)|
|Dried thyme||1⁄8 Teaspoon, crushed|
|Ground allspice||1⁄8 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||2 , chopped|
In a 4 quart Dutch oven or saucepan cook turtle meat in hot oil over medium high heat till brown.
Remove turtle meat.
Stir in flour.
Cook over medium high heat 4 to 5 minutes, stirring constantly, or till a reddish brown roux forms. (See pages 6 7.)
Add chopped onion, celery, green pepper, and garlic.
Cook about 10 minutes or till vegetables are tender.
Add turtle meat, undrained tomatoes, broth, salt, thyme, allspice, pepper, and bay leaf.
Bring to boiling.
Cover and simmer mixture about 40 minutes or till meat is tender.
Stir in sherry.
Cover and cook 10 minutes more.
Remove bay leaf.
Garnish with eggs and lemon.