Turtle Soup
Kill the turtle at daylight in summer, the night before in winter, and hang it up to bleed. After breakfast, scald it well and scrape the outer skin off the shell; open it carefully, so as not to break the gall. Break both shells to pieces and put them into the pot. Lay the fins, the eggs and some of the more delicate parts by--put the rest into the pot with a quantity of water to suit the size of your family.
Add two onions, parsley, thyme, salt, pepper, cloves and allspice to suit your taste.
About half an hour before dinner thicken the soup with brown flour and butter rubbed together. An hour before dinner, take the parts laid by, roll them in brown flour, fry them in butter, put them and the eggs in the soup; just before dinner add a glass of claret or Madeira wine.--Mrs. N. 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 2 1/2 quarts soup add: 1 ounce mace. 1 dessertspoonful allspice. 1 teaspoonful cloves. Pepper, black and cayenne, and salt to your taste. Tie up a bunch of parsley, thyme, and onion in a cloth, and throw into soup when boiling. When nearly done, thicken with two tablespoonfuls flour. To give it a good color. take one tablespoonful brown sugar and burn it; when burnt, add a wine glass of water. Of this coloring, put two tablespoonfuls in soup, and just before serving, add half a pint Madeira wine.--Miss H. W.