ready-made, the cost being a guinea a quart. The turtles from which soup is made in England are sent ahve from the West Indies. They vary in weight from 30 pounds to 500 pounds, and in price from Is. to 2s. per pound, according to the state of the market. Many cooks use the tinned tui-tle instead of the live turtle. A small tin may be had for 8s. or 10s., with which six or eight quarts may be made. The most convenient way of making a small quantity of turtle soup is to use dried turtle, which may be bought of any respectable Italian warehouseman, at a cost of about lOs. per pound. The recipe for making it is given on p. 1020. Turtle Fish. — Take equal quantities of fresh ling, haddock, or codling and of skate, cut the fish into neat slices, wash and clean them, and fry them in hot fat till they are lightly browned. Drain them, and stew them in good gravy thickened with flour and butter, and seasoned rather highly with salt and cayenne. Add the meat of a lobster and a dozen or more oysters with their liquor. A little wine may be added or not. Serve the preparation in a soup tureen. A couple of cods' sounds, stewed in spinach-juice till they are coloured green, and afterwards cut into neat squares and put into the gravy, may be added to the prepara- tion, as an imitation of the green fat of the tm-tle. Time altogether, about tkree-quarters of an hour. Tvirtle, Mrs. Glasse's Recipe for Dressing. — Dressing a turtle in the West- India way is thus described by ]\Irs. Glasse : — Take the tirrtle out of the water the night before you intend to dress it, and lay it on its back ; in the morning cut its throat, and let it bleed weU ; then cut off the fins, scald, scale, and trim them with the head ; then raise the imder shell (the calipee) clean off, leaving to it as much meat as you conveniently can ; then take from the back shell all the meat and entrails except the monsieur, which is the fat, and looks green — that must be baked to and with the shell. Wash all clean with salt and water, and cut it into pieces of a moderate size, taking from it the bones, and put them with the fins and head into a soup pot with a gallon of water, some salt, and two blades of mace. Wlien it boils, skim it clean, then put io a bunch of thyme, parsley, savory, and young onions, and your veal part, except about one poimd and a half, which must be made force- meat of, as for Scotch collops, adding a little cayenne pepper. When the veal has boiled in the soup about an hour, take it out, cut in pieces, and put it to the other part. The intes- tines (reckoned the best part) must be split open, scraped, and cleaned, and cut in pieces two inches long. The paunch or maw must be scalded and skinned, and cut as the other parts the size you think proper ; then put them w4th the other parts, except the liver, with half a pound of fresh butter, a few shallots, a bunch of thyme, parsley, and a little savory; season -with salt, white pepper, mace, three or four beaten cloves, and a little cayenne pepper ; let them stew about haK an hour over a clear fire, and put in a pint and a half of madeira wine and as much broth as will cover it, and let it stew tiU tender. It will take five hours doing. When almost done, skim it, and thicken it with some flour mixed with veal broth, about the thickness of a fiicassee.

AI-modernized reading of the original text

ready-made, the cost being a guinea a quart. The turtles from which soup is made in England are sent ahve from the West Indies. They vary in weight from 30 pounds to 500 pounds, and in price from Is. to 2s. per pound, according to the state of the market. Many cooks use the tinned turtle instead of the live turtle. A small tin may be had for 8s. or 10s., with which six or eight quarts may be made. The most convenient way of making a small quantity of turtle soup is to use dried turtle, which may be bought of any respectable Italian warehouseman, at a cost of about lOs. per pound. The recipe for making it is given on p. 1020. Turtle Fish. — Take equal quantities of fresh ling, haddock, or codling and of skate, cut the fish into neat slices, wash and clean them, and fry them in hot fat till they are lightly browned. Drain them, and stew them in good gravy thickened with flour and butter, and seasoned rather highly with salt and cayenne. Add the meat of a lobster and a dozen or more oysters with their liquor. A little wine may be added or not. Serve the preparation in a soup tureen. A couple of cods' sounds, stewed in spinach-juice till they are coloured green, and afterwards cut into neat squares and put into the gravy, may be added to the preparation, as an imitation of the green fat of the turtle. Time altogether, about three-quarters of an hour. Tvirtle, Mrs. Glasse's Recipe for Dressing. — Dressing a turtle in the West- India way is thus described by ]\Irs. Glasse : — Take the turtle out of the water the night before you intend to dress it, and lay it on its back ; in the morning cut its throat, and let it bleed weU ; then cut off the fins, scald, scale, and trim them with the head ; then raise the imder shell (the calipee) clean off, leaving to it as much meat as you conveniently can ; then take from the back shell all the meat and entrails except the monsieur, which is the fat, and looks green — that must be baked to and with the shell. Wash all clean with salt and water, and cut it into pieces of a moderate size, taking from it the bones, and put them with the fins and head into a soup pot with a gallon of water, some salt, and two blades of mace. Wlien it boils, skim it clean, then put io a bunch of thyme, parsley, savory, and young onions, and your veal part, except about one pound and a half, which must be made forcemeat of, as for Scotch collops, adding a little cayenne pepper. When the veal has boiled in the soup about an hour, take it out, cut in pieces, and put it to the other part. The intestines (reckoned the best part) must be split open, scraped, and cleaned, and cut in pieces two inches long. The paunch or maw must be scalded and skinned, and cut as the other parts the size you think proper ; then put them with the other parts, except the liver, with half a pound of fresh butter, a few shallots, a bunch of thyme, parsley, and a little savory; season -with salt, white pepper, mace, three or four beaten cloves, and a little cayenne pepper ; let them stew about haK an hour over a clear fire, and put in a pint and a half of madeira wine and as much broth as will cover it, and let it stew tiU tender. It will take five hours doing. When almost done, skim it, and thicken it with some flour mixed with veal broth, about the thickness of a fricassee.

Cassell's dictionary of cookery