put in the turtle meat; let it get hot through, add a
wine-glassful of sherry, a dessertspoonful of lemon-juice, and salt and
pepper to taste, and serve at once. It is necessary to have "Bellis's
Sun-dried Turtle," imported by T. K. Bellis, Jeffrey's Square, St. Mary
Axe, London (sold in boxes), for this soup, because it is warranted
properly prepared. An inferior article, got up by negroes from turtle
found dead, is frequently sold at a low price; but it is unnecessary to
say it is not good or wholesome.

MOCK TURTLE SOUP.

This, like real turtle soup, can be made of Nelson's Extract of Meat and
Bellis's Mock Turtle Meat. Boil the contents of a tin of this meat in
water or stock, salted and flavoured with vegetables and turtle herbs,
until tender. Finish with Nelson's Extract of Meat, and as directed for
turtle soup.

GRAVY.

For roast meat, merely dissolve, after a little soaking, a tin of
Nelson's Extract of Meat in a pint of boiling water. For poultry or
game, fry two onions a light brown, mince a little carrot and turnip,
put in half a teaspoonful of herbs, tied in muslin, and boil until
tender, in a pint of water. Strain out the herbs, let the liquor boil
up, stir in the contents of a tin of Nelson's Extract of Meat, and if
the gravy is required to be slightly thickened, add a small teaspoonful
of potato-flour mixed smooth in cold water. For cutlets or other dishes
requiring sharp sauce, make exactly as above, and just before serving
add a little of any good piquant sauce, or pickles minced finely.

GLAZE.

Soak in a small jar the contents of a tin of Nelson's Extract of Meat in
rather less than a gill of cold water. Set the jar over the fire in a
saucepan with boiling water, and let the extract simmer until dissolved.
This is useful for strengthening soups and gravies, and for glazing ham,
tongues, and other things.

LITTLE DISHES OF FISH.

***

The recipes we are now giving are suitable for dinner, supper, or
breakfast dishes, and will be found especially useful for the latter
meal, as there is nothing more desirable for breakfast than fish. We are
constantly told that it is not possible to have fresh fish for
breakfast, because it cannot be kept all night in the home larder. But
we must insist that there is no greater difficulty in keeping fish than
meat. Indeed, there is perhaps less difficulty, because fish can be left
lying in vinegar, if necessary, whereas in the case of meat it ca