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Turtle Soup, from Tinned Turtle

When the turtle is not sent alive to its destination, it is killed as soon as it is caught put into tins hermetically sealed and then used for making soup. In this case the stock should be prepared and seasoned as for turtle soup, and the tinned meat, which is in a jelly, should be cut up and stewed in the stock. Turtle soup thus prepared requires to be seasoned rather highly, and a few mushrooms or truffles should be used in the flavouring, in order to take away the taste of the tin. Probable cost uncertain. Sufficient for five or six quarts of soup.