turtle be a large one, put a bottle of white
wine; if a small one, half that quantity. It must be stewed an hour and
a half before you put in the wine, and the scum have done rising; for
the wine being put in before turns it hard; and, while it is stewing,
put an onion or two shred fine, with a little parsley, thyme, salt, and
black pepper. After it has stewed tender, take it out of the saucepan,
and cut it into small pieces; let the back shell be well washed clean
from the blood, and rub it with salt, pepper, thyme, parsley, and
onions, shred fine, mixed well together; put a layer of seasoning into
the shell, and lay on your meat, and so continue till the shell is
filled, covering it with seasoning. If a large turtle, two pounds of
butter must be cut into bits, and laid between the seasoning and the
meat. You must thicken the soup with butter rolled in flour. An hour and
a half is requisite for a large turtle.

_Whiting, to dry._

Take the whiting when they come fresh in, and lay them in salt and water
about four hours, the water not being too salt. Hang them up by the
tails two days near a fire, after which, skin and broil them.

MADE DISHES.

_Asparagus forced in French Rolls._

Take out the crumb of three French rolls, by first cutting off a piece
of the top crust; but be careful to cut it so neatly that the crust fits
the place again. Fry the rolls brown in fresh butter. Take a pint of
cream, the yolks of six eggs beaten fine, a little salt and nutmeg; stir
them well together over a slow fire until the mixture begins to be
thick. Have ready a hundred of small asparagus boiled; save tops enough
to stick in the rolls; the rest cut small and put into the cream; fill
the rolls with it. Before you fry the rolls, make holes thick in the top
crust to stick the asparagus in; then lay on the piece of crust, and
stick it with asparagus as if it was growing.

_Eggs, to dress._

Boil or poach them in the common way. Serve them on a piece of buttered
toast, or on stewed spinach.

_Eggs buttered._ No. 1.

Take the yolks and whites; set them over the fire with a bit of butter,
and a little pepper and salt; stir them a minute or two. When they
become rather thick and a little turned in small lumps, pour them on a
buttered toast.

_Eggs buttered._ No. 2.

Put a lump of butter, of the size of a walnut; beat up two eggs; add a
little cream, and put in the stewpan, stirring them till they are hot.
Add p