TURTLE SOUP.
In most of the markets the turtle can be bought cleaned and ready for cooking. If not, place it on its back to make it extend itself. Then cut off its head and fins; let it bleed freely; when quite dead, cut the belly part clean off, take out the gall and the sand bag. Draw and wash the entrails well. Scald the black meat, so that the skin will come off, which must be done very carefully. Cut the meat in joints like a chicken, then put it down with five quarts of water. Let it boil till soft, (which will depend upon the turtle; if it is old, it will take a long time.) Make forcemeat balls of one pound and a half of veal, chopped fine, with parsley, thyme, pepper, salt, and two eggs and flour to thicken; fry them in butter and lard; put half a pound of butter in the pan, and when hot, stir in enough flour to thicken it. Put these all in the soup, and season with pepper, cayenne and black, with salt to your taste; let it simmer, till the flour is well cooked: put in just as you dish it up, one quart of Madeira wine. This is very superior.