Turtle Soup.
To one turtle that will weigh from four to five pounds, after being dressed, add one-half gallon water, and boil until the turtle will drop to pieces, then add:
2 tablespoonfuls allspice.
1 tablespoonful black pepper.
2 tablespoonfuls butter, and salt to the taste.
When nearly done, put in a small handful pot marjoram, thyme and parsley tied together, and two large onions; when ready to come off, add two sliced lemons, one pint good wine, and a small quantity of curry powder; thicken with flour.—Mrs. D.
Turtle Soup.
To 2½ quarts soup add:
1 ounce mace.
1 dessertspoonful allspice.