Turtle Sauce Piquante

5 lb Turtle meat, cut 2" cubes

3 pt Water, cold

32 oz Tomatoes, whole, can

1 ts Garlic, finely chopped

6 oz Tomato sauce

1/2 c Celery, finely chopped

12 oz Mushrooms + liquid

1/2 c Shallots, finely chopped

4 Onions, white, finely chop

1/3 c Bell pepper, finely chopped

1/4 c Parsley, finely chopped

3 Lemon peel, small slivers

Cayenne pepper/generous Salt & pepper to taste Fry meat in minimum oil til tender to fork. Usually 20 - 35 minutes. Remove. Make a roux of 6 Tbsp oil to equal amount flour. When deep (not dark) brown, add onion. Cook until transparent but don't burn. Add 3 pints cold water and bring to a boil. Add tomatoes, tomato sauce, celery, bell pepper, shallots, garlic, mushrooms. Let boil about 15 or 16 minutes. Add fried turtle meat, parsley, lemon peel and salt & pepper to taste. Let simmer over low fire for at least one hour. Serve over hot rice. Also for: Any tough meat, such as large alligator, raccoon. Recipe date: 12/12/87