This section of the book is from the "Household Companion: The Model CookBook" book
Chop the coarser meat of the turtle, with the bones, add four quarts of water, with salt, pepper, two onions, and a bunch of sweet herbs. Stew slowly for four hours, keeping it at a boil. Then strain the soup, and add the finer meat and the green fat of the turtle, which have been simmering for an hour in a quart of water. Thicken with brown flour and boil for an hour more. If there are turtle eggs, boil them separately for four hours, then throw into the soup. Use force-meat balls if there are no eggs. Then put in the juice of one lemon and a glass of Madeira wine. Beat up once and pour out. Any private family can now obtain green turtle meat for soup, it being preserved in air-tight cans.