Soup A La Flamond

Shred turnips, carrots, celery, green onions or Spanish, very fine; add lettuce, chervil, asparagus, and peas; put them all into a stewpan, with about two ounces of butter, and a few spoonfuls of stock; put them on a slow stove to sweat down for an hour; make a liaison with the yolks of six eggs, (for two quarts of soup;) beat the yolks very well in a bason, put a pint of cream (that has boiled) by little at a time, strain it through a hair sieve, then add a large spoonful of beshemell; take the soup off the fire, put the liaison to it, and keep stirring the soup; then put it on a fire till it comes to a boil; stir it all the time it is on the fire, otherwise the eggs will curdle ; season it with a little salt, if wanted, and put a small lump of sugar.

To Dress A Turtle The West India Way

Having taken the turtle out of the water the night before you dress it, lay it on its back : in the morning, cut its head off, and hang it up by its hind fins to bleed till the blood is all out; then cut the callapee, which is the belly, round, and raise it up; cut as much meat to it as you can; throw it into spring water, with a little salt; cut the tins off, and scald them with the head; take off all the scales; cut out all the white meat, and throw it into spring water and salt: the guts and lungs must be cut out: wash the lungs very clean from the blood; then take the guts and maw, and slit them open; wash them very clean, and put them on to boil, in a large pot of water, till they become tender ; then take off the inside skin, and cut them in pieces of one inch long. In the meanROYAL COOK. 1 1 time make some good veal broth : take one large or two small knuckles of veal, and put them on in three gallons of water; let it boil, skim it well, season with turnips, carrots, and celery, a good large bundle of sweet herbs, onions chopped fine, half an ounce of cloves and mace, and half a nutmeg beat very fine : stew it very gently till tender, then take out the fins, put in a pint of Madeira wine, and stew it a quarter of an hour: beat up the whites of six eggs with the juice of two lemons, put the liquor in, and boil it up; run it through a flannel bag; make it very hot; wash the fins very clean, and put them in; put a piece of butter at the bottom of a stewr-pan, put your white meat in, and sweat it gently till it is almost tender; take out the lungs, strain off the liquor, thicken it, put in a bottle of Madeira wine, and season with Cayenne pepper and salt pretty high; put in the lungs and white meat, and stew them up b6 gently for fifteen minutes. Have some force-meat balls made out of the white part, instead of veal, as for Scotch col-lops. If any eggs, scald them ; if not, take twelve haul yolks of eggs made into egg balls. Having your callapash, or deep shell, done round the edge with paste, season it in the inside with pepper and salt, and a little Madeira wine: bake it half an hour, then put in the lungs and white meat, force-meat, and eggs oyer, and hake it half an hour; take the bones, and three quarts of veal broth, season it with an onion, a bundle of sweet herbs, and two blades of mace ; stew it an hour, strain it through a sieve, thicken it with butter and flour, put in half a pint of Madeira wine, stew it half an hour, and season with Cayenne and salt to your taste. This is the soup.------Take the callapee; run your knife between the meat and shell, and fill it with force-meat; season it all oyer with sweet herbs chopped fine, a shalot chopped, Cayenne pepper, salt, and a little Madeira wine; put a paste round the edge, and bake it an hour and a half; take the guts and maw, put them into a stewpan, with a little broth, a bundle of sweet herbs, and two blades of mace finely beaten ; thicken with a little butter rolled in flour, stew them gently half an hour, and season with Cayenne pepper and salt: beat up the yolks of two eggs in half a pint of cream, put it in, and keep stirring one way till it boils up; then dish them up, and put the.callapee soup, and callapash, in the centre; the fricassee on one side, and the fins on the other. The fins eat fine when cold, put by in liquor.