Turtle Soup

1 pound turtle meat, cut into 1-inch cubes
1 cup shortening
1 cup diced onions
1 cup diced celery
7 cloves garlic, chopped
1 cup flour
1/2 teaspoon Tabasco sauce
3 to 4 quarts water
1/4 cup beef stock concentrate
2 teaspoons celery salt
4 bay leaves
12 whole cloves
1 (16 ounce) can tomato sauce
1 teaspoon thyme
1/2 cup chopped parsley
1/2 cup Worcestershire sauce
Salt and pepper, to taste
Sherry (optional)
Lemons, thinly sliced (optional)
Hardboiled eggs, chopped (optional)

Saute turtle meat in shortening until very brown. Add onions, celery and garlic. Cook for 10 minutes; blend in flour, and cook 5 minutes. Add Tabasco sauce, water, beef stock and then all other ingredients. Simmer 2 to 3 hours or until meat is tender.

Garnish each serving with 1 tablespoon sherry, hardboiled eggs, or lemon slices, if desired. Better made ahead of time. Freezes well.

Yields 1 gallon.