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Green Turtle, Parsons

Procure and open a pint can green turtle, thoroughly heat it in a bain-marie, then cut the meat into half-inch-square pieces and keep it in the broth of the turtle.

Have one and a half quarts hot, strained beef consomme in a saucepan; add the turtle, half gill sherry and a tablespoon brandy; season with a saltspoon cayenne pepper and slowly boil the soup for twenty minutes. Skim the fat from the surface, add three tablespoons arrowroot diluted in two tablespoons sherry; lightly mix, boil for one minute longer, pour into a hot soup tureen and serve.

N.B. Excellent green turtle, already prepared, can now be obtained at almost any reliable fish dealer's; still I deem it proper to give the subjoined explanations of how to prepare it.