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Stewed Turtle

Clean a small turtle, place it in a saucepan of cold water, and sufficiently boil it to enable the meat to be easily removed. Cut out the meat in small pieces, put them into a saucepan with a seasoning of salt, cayenne pepper, spices and a little lemon; add a few hard boiled eggs cut up and sufficient white wine to moisten. Boil until the meat is quite tender, turn the whole out on to a dish and serve. The meat for this should be rather over than underdone. The wine and lemon may be substituted by rich stock or by turtle soup.

Side Dishes. Anchovy Tartines Unroll, dry and cut into narrow strips the contents of a bottle of anchovies preserved in oil. Cut some French rolls into round slices, butter them well and arrange a few of the strips of anchovy on them so as to form an open or trellis work. In the center, or opening, put the yolk and white of an egg and parsley or finely chopped gherkins, varying them so as not to let the colors contrast; put them on a dish with a napkin spread over it and serve with cheese.