he rest for soup; pick out the guts, and cut them in small
pieces; take all the nice bits that were strained out, put them with the
guts into the gravy; lay in the fins cut in pieces with them, and as
much of the flesh as will be sufficient to fill the upper shell; add to
it, (if a large turtle,) one bottle of white wine; cayenne pepper, and
salt, to your taste, one gill of mushroom catsup, one gill of lemon
pickle, mace, nutmegs and cloves, pounded, to season it high. Mix two
large spoonsful of flour in one pound and a quarter of butter; put it in
with thyme, parsley, marjoram and savory, tied in bunches; stew all
these together, till the flesh and fins are tender; wash out the top
shell, put a puff paste around the brim; sprinkle over the shell pepper
and salt, then take the herbs out of the stew; if the gravy is not thick
enough, add a little more flour, and fill the shell; should there be no
eggs in the turtle, boil six new laid ones for ten minutes, put them in
cold water a short time, peel them, cut them in two, and place them on
the turtle; make a rich forcemeat, (see receipt for forcemeat,) fry the
balls nicely, and put them also in the shell; set it in a dripping pan,
with something under the sides to keep it steady; have the oven heated
as for bread, and let it remain in it till nicely browned. Fry the liver
and send it in hot.

* * * * *

FOR THE SOUP.

At an early hour in the morning, put on eight pounds of coarse beef,
some bacon, onions, sweet herbs, pepper and salt. Make a rich soup,
strain it and thicken with a bit of butter, and brown flour; add to it
the water left from boiling the bottom shell; season it very high with
wine, catsup, spice and cayenne; put in the flesh you reserved, and if
that is not enough, add the nicest parts of a well boiled calf's head;
but do not use the eyes or tongue; let it boil till tender, and serve it
up with fried forcemeat balls in it.

If you have curry powder, (see receipt for it,) it will give a higher
flavour to both soup and turtle, than spice. Should you not want soup,
the remaining flesh may be fried, and served with a rich gravy.

* * * * *

MOCK TURTLE SOUP OF CALF'S HEAD.

Have a large head cleaned nicely without taking off the skin, divide the
chop from the front of the head, take out the tongue, (which is best
when salted,) put on the head with a gallon of water, the hock of a ham
or a piec