About 1740–1750, it began to be widely imported to England, from Ascension Island or the West Indies. They are frequently brought to England in Tubs of Sea Water, and will keep alive a long time." The earliest English recipes are for roast or boiled turtle, only later being used in a soup. Green sea turtle first became popular in England as "sea-tortoise" circa 1728: "Its Flesh is between that of Veal, and that of a Lobster, and is extremely pleasant . It is probably not unreasonable to hold several generations of aldermen and other civic leaders responsible for eating the turtle almost to extinction. According to food historian Janet Clarkson, the dish, which she describes as one of several "noteworthy soups", became a symbol for civic dinners andįrom 1761 to 1825 it was never absent from the London Lord Mayor's Day Banquet. Turtle soup gained popularity in England in the 1750s but declined rapidly about 150 years later due to overfishing. However, the hard shells of certain turtles are used in the preparation of a dish called Guilinggao or "turtle jelly". Soft-shelled turtles such as Pelodiscus sinensis are commonly consumed in this manner in Chinese cuisine, while consumption of hard-shelled turtles is often avoided due to their mythical connotations. The meat, skin and innards of the turtle are used in the soup. In China, and in several countries in Southeast Asia such as Singapore, turtle soup is a delicacy. Differing versions of the soup exist in some cultures and are viewed as a delicacy. Turtle soup, also known as terrapin soup, is a soup or stew made from the meat of turtles.
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