Turtle Stewed a la Foster

Cut the turtle meat into one inch and a quarter squares; fry them in butter, and sprinkle over with flour, stir well, then moisten with broth, adding a bunch of parsley garnished with thyme and bay leaf, small onions, a piece of bacon cut into three-sixteenth inch squares, and mushrooms cut the same; season with salt, black and red pepper, this should not be confused with cayenne pepper, they are entirely different (No. 168); when the stew is done and ready to serve, pour in a little Madeira wine, suppress the parsley, reduce it properly and serve.

FISH (Poisson).