|EVERY FEW MINUTES|
1/4 lb. bacon (chopped)
2 turtles (cut into serving pieces)
1/2 c. flour (seasoned with 1/2 tsp. salt and pepper)
4 c. water
2 carrots (thick sliced)
4 lg. potatoes (peeled and cubed)
2 med. onions (coarse chopped)
1 (#2 1/2 can) tomatoes
2 tsp. thyme
1 tsp. marjoram
Salt and pepper to taste
Cook bacon in stew pot until done, remove bacon and set aside. Pour off grease except for 3 or 4 tablespoons.
Rinse turtle pieces in cold water. Drain, dredge in seasoned flour. Brown turtle pieces slowly in bacon grease over medium heat. Add 4 cups water (or to cover). Bring to boil. Reduce heat, cover and simmer until turtle is tender and can easily be removed from bone. Remove turtle. Allow to cool until meat can be handled.
Stir bacon, carrots, potatoes, onions, tomatoes and spices into stew pot. Cut tomatoes into chunks. Bring to a boil. Reduce heat, cover and simmer until vegetables are done. Remove meat from bones. Cut into chunks across grain. Stir into pot. Simmer additional 15 minutes. Taste stew, adjust seasonings as desired.
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