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To Make The Soup

Put a half pound of butter into a large soup pot, with a bouquet of the following herbs: Five sprigs of savory, five of thyme, four of basil, five of marjoram, and four bay leaves; place it for a few minutes over a moderate fire; be careful that it does not change color; then stir in very gradually one half of a pound of flour to form a roux, which keep stirring over the fire until it becomes tinged lightly; remove it from the fire and stir now and then until nearly cold; then add the stock, which should be at least six quarts; place it again over the fire and stir it until boiling; it must then simmer two hours. Pass it through a colander into a clean stewpan; add the turtle meat (which has been cut into squares); place the pan on the fire, where it will simmer until the meat is very tender; then add the green fat, and salt to taste; let it stew ten or fifteen minutes longer. When ready to serve add a very small teaspoonful of cayenne pepper, and two gills of Madeira wine to each tureenful.

Serve lemon cut in slices, separate.