cut off the heads, and skin and clean the bodies; cut each in
three parts, put them in a pot, with a pound of lean bacon, a large
onion cut up, a handful of parsley chopped small, some pepper and salt,
pour in a sufficient quantity of water, and stew them till the fish are
quite tender but not broken; beat the yelks of four fresh eggs, add to
them a large spoonful of butter, two of flour, and half a pint of rich
milk; make all these warm and thicken the soup, take out the bacon, and
put some of the fish in your tureen, pour in the soup, and serve it up.

* * * * *

ONION SOUP.

Chop up twelve large onions, boil them in three quarts of milk and water
equally mixed, put in a bit of veal or fowl, and a piece of bacon with
pepper and salt. When the onions are boiled to pulp, thicken it with a
large spoonful of butter mixed with one of flour. Take out the meat, and
serve it up with toasted bread cut in small pieces in the soup.

* * * * *

TO DRESS TURTLE.

Kill it at night in winter, and in the morning in summer. Hang it up by
the hind fins, cut off the head and let it bleed well. Separate the
bottom shell from the top, with great care, lest the gall bladder be
broken, which must be cautiously taken out and thrown away. Put the
liver in a bowl of water. Empty the guts and lay them in water; if there
be eggs, put them also in water. It is proper to have a separate bowl of
water for each article. Cut all the flesh from the bottom shell, and lay
it in water; then break the shell in two, put it in a pot after having
washed it clean; pour on as much water as will cover it entirely, add
one pound of middling, or flitch of bacon, with four onions chopped, and
set it on the fire to boil. Open the guts, cleanse them perfectly; take
off the inside skin, and put them in the pot with the shell; let them
boil steadily for three hours, and if the water boils away too much, add
more. Wash the top shell nicely after taking out the flesh, cover it,
and set it by. Parboil the fins, clean them nicely--taking off all the
black skin, and put them in water; cut the flesh taken from the bottom
and top shell, in small pieces; cut the fins in two, lay them with the
flesh in a dish; sprinkle some salt over, and cover them up. When the
shell, &c. is done, take out the bacon, scrape the shell clean, and
strain the liquor; about one quart of which must be put back in the pot;
reserve t