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Preserved Green Turtle Soup

Choose a medium-sized turtle, cut off the head and allow it to bleed for twelve or fourteen hours. Remove the bones by opening the sides, cut the carcass into pieces, and blanch them for three minutes in boiling water. Lift off the top shell and place it in a saucepan, covering it with white broth, a handful of whole peppers, a dozen or so of cloves, half a bunch of thyme, and six bay leaves (all the above spices and herbs being tied up in a piece of cloth). Add a handful of salt, and cook for about an hour. Drain, remove the bones, and cut the flesh in dice. Allow the broth to be reduced to three-fourths its quantity, then put in the white lean meat, allowing it to cook for ten minutes, and then add the green part of the turtle. Fill some medium-sized vessels with this, and when cold pour hot lard over the tops. A wineglassful or so of Madeira wine may be added to the broth if desired.