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Turtle Soup, to Heat

When turtle soup is bought already prepared from the confectioner, which is the plan usually adopted in private houses, it should be heated as follows. Cover closely the jar containing the soup, put it into a pan of boiling water, and let the soup boil gently until it is quite hot; turn it into a tureen, stir into it a claret-glassful of good Madeira or sherry, and serve immediately. A spoonful of lemon-juice may be added if liked, and if it is not put into the soup, a dish containing one or two lemons cut in halves may be served with the soup, so that the juice may be added at the discretion of the guests.