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Soups a La Tortue

Get one pound of turtle, with eggs if you can, cut in pieces an inch long. Take a tablespoonful of lard, one table-spoonful of flour, put in a soup pot, brown well, add an onion chopped fine and the turtle, which has been well seasoned; to this add two quarts of boiling water, a teaspoonful of cloves and allspice; let it boil for two hours very hard, then place it on the back of the range and boil slowly for another hour. If you have any turtle eggs place them in the pot; if you have not, boil two chicken eggs, chop fine, slice a lemon, put the chopped eggs and lemon in the soup tureen and pour in your soup. Many persons like it with claret, a half of a glassful is sufficient, and improves it. The turtle eggs should only be put in the soup a half hour before serving.