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Genuine Turtle Soup

For a turtle weighing thirty to thirty-five pounds, use five pounds of beef, five pounds of veal, and one pound of ham; butter the bottom of the soup-pot; arrange the meat in the pot in layers, with four onions, one carrot, eighteen cloves, one teaspoonful of pepper, and one full pint of water; put the pot upon a brisk fire, stirring frequently until the entire pot is covered with a brown glaze; then fill the pot with the water in which the turtle was boiled; if this does not fill the pot add more water; then put the pot on a slow fire, and let it cook very slowly for two hours; skim well, thenstrain off this liquor, adding one quart of water to the meat, boil it another hour, and then strain into the other liquor.