• 3 lbs turtle meat
• 3½ qts water
• 2 medium onions, finely chopped
• 1 branch celery, finely chopped
• ¼ bay leaf
• 2 sprigs parsley
• 6 cloves
• 1 tsp sugar
• 1 cup canned tomatoes
• 1 tbsp salt
• ½ tsp whole black peppers
• 3 tbsp butter

1. Wipe meat clean with a damp cloth
2. Cut meat from bones and add bones and gristle to water in a kettle
3. Add the remaining ingredients except butter
4. heat to boiling reduce heat and simmer covered for 1 hr
5. Strain and discard vegetables and bones
6. Meanwhile cut turtle meat in small dice, about ¾-inch
7. brown slowly in the butter until cubes are golden brown on all sides
8. Add browned meat and any remaining drippings to the strained broth
9. heat to boiling
10. reduce heat and simmer for 20 to 30 min until a rich flavor is developed in broth and the turtle meat is done
11. Do not overcook
12. Add more salt and pepper if needed
13. Serve piping hot

    8 to 10 servings