the turtle in flour. In a large, heavy-bottomed saucepot over high heat, melt
and brown the turtle pieces, about 10 to 12 minutes. Remove the turtle from pan and allow to cool enough to handle. Deglaze
the pan with red wine
, scraping the bits from the bottom and sides.
Add the celery, onion
to the pot. Stir in the beef stock
, 1/2 cup water, and Worcestershire and continue to cook over medium-high heat. In small bowl whisk
together the cornstarch
, allspice, parsley, nutmeg, ginger, tomato paste, salt and pepper and 2 tablespoons water. Add to the vegetable mixture.
Once the turtle has cooled, put meat in cheesecloth, and tie closed with butcher's twine and add to the pot. The turtle needs to be in cheesecloth
so that it can be extracted from the stew
before pureeing. Continue to cook over medium-high heat until the mixture boils, then reduce the heat to low and simmer
for 2 hours. After 2 hours, remove the turtle in the cheesecloth and strain
vegetables from stock. Transfer cooked vegetables to a food processor
and process until a chunky paste is achieved. Remove the turtle
from cheesecloth and return the meat to saucepan
with reserved liquid and pureed vegetables. Cook over medium heat until desired thickness is achieved, about 20 minutes. Ladle into serving bowls and finish with a little sherry
in each bowl before serving.