Turtle

Take a turtle weighing one hundred pounds; the evening before you dress it, tie a cord to the two hind fins, and hang it up: tie a cord in like manner to the fore fins to pinion it; and cut off the head. Lay the turtle with the back shell downwards upon a block, and loose the shell all round the edge by cutting it, and raise the shell clean off the flesh: take out the gall without breaking it; cut the fore fins off, and all the flesh will come away with them : cut off the hind fins ; takeout the liver whole, and the heart and kidneys : cut out the entrails from the back bone, and put them into a large pan : wash the shell so as to free it from the blood, and turn it down to drain: cut the fins from the lean meat; and cut the belly shell into twelve pieces: turn up the back shell, and take all the fat from it. putting it into a stewpan: saw off the upper part of the back shell about six inches deep : set a large stewan full of water upon the fire, and when it boils, dip the fins, ead, and pieces of shell, separately into it, clearing each as it is scalded, peeling the fins, head, and shell: put the pieces of shell into a stewpan with eighteen large onions; and a faggot of turtle herhs; and having filled it with water, make it boil, and then set by the side of the fire to simmer till they are tender: cut the fore fins into four, and the hind ones into two pieces ; and having put them into a stewpan that will exactly hold them ; add twelve large onions and a faggot of turtle herbs; cover with water and set on a stove to boil; when it boils, set by the side of the fire to simmer till the fins are tender: draw out all the bones and put them by themselves on a dish ; take up the pieces of shell on another dish, and strain the liquor both were boiled in, into one pan : cut off the lean meat, and let what is not reserved for the callipee, be added, together with three fowls, a faggot of turtle herbs, a dozen large onions, and two pounds of lean ham: put the ham at the bottom of a soup-pot, with the fowls cut in pieces, and the lean meat over them, adding a bottle of madeira, and set the pot on a stove to draw-down, taking care it does not burn : let it stew an hour, and fill it up with the liquor strained from the fins and pieces of shell; and when it boils, set it by the side of the fire ,to stew for two hours : strain it off, taking what lean meat may be wanted for the tureens, and keep it covered with stock that it may be hot: scour and scald the entrails quite clean, cutting them into pieces about two inches long ; and set them on in cold water to blanch : having washed them clean, cover the bottom of a stewpan with fat bacon, put in the entrails with the liver blanched, adding a few onions, two lemons peeled and cut into slices, a quart of stock, and cover with fat bacon, letting them stew gently for three hours: put two pounds of butter into a stewpan with a pound of lean ham cut small, some mushrooms, truffles, eschalots, parsley, marjoram, thyme, basil, a large onion, and a pint of stock ; set the stewpan over a stove to stew for an hour, add a plateful of flour by degrees, and the remainder of the turtle stock that the fins and shell were stewed in: to these add four or five quarts of rich veal stock, and a bottle of madeira: let it boil for a few minutes, and rub it through a tamis : take one half of this soup, and put it into a soup-pot with the lean meat cut in pieces about two inches square, forcemeat balls and egg balls, to be served in tureens: take the other half of the soup, and having put it into a soup-pot, add the fins and head cut in pieces, together with forcemeat balls and egg balls, to be served in tureens: put the green fat to stew with a little stock and madeira; and when done, cut it into small pieces, and add it to each of the soup-pots: take a little of the soup out of each pot, and season with cayenne, pounded spices, and salt; and divide it equally: just before the turtle is served, squeeze into a bason four lemons, and three Seville * oranges, adding a pint of madeira, a table-spoonful of pounded sugar, and a little salt: divide this equally between the soup-pots, and serve in tureens.