Lay the turtle on its back, and when it stretches out his head, seize it with one hand, and holding a knife in the other, cut its neck, leave it to bleed, then lay it again on its hack, pass the knife along the flat shell, about one inch from the edge. Detach the flat shell and remove all the meat from the inside, doing exactly the same for the back, then saw them into six or eight pieces, plunge them into boiling water to remove the scales, doing the same for the four fins. Put the turtle meat into a soup pot with two knuckles of veal, moisten it with broth, let boil, then skim and add sprigs of parsley, celery, sage, marjoram, basil, thyme, bay leaf, mace, cloves, whole peppers and salt, cook for one hour, add the pieces of shell and fins and let boil again until all are cooked, then take them out and put them into cold water. Remove the gelatinous parts of the turtle, cut them into one and a half inch squares, strain the broth through a fine sieve and reduce it to a half glaze, add the green parts and let boil very slowly until the turtle be thoroughly cooked and the stock well reduced.

If wanted fur further use pour it into tin boxes, surround them with ice, and when perfectly cold cover the tops with hot fat and lay them aside in the ice box.