Turtle Soup From Dried Turtle

Cut into small pieces two pounds of shin of beef, two ounces of lean raw ham, and two pounds of knuckle of veal, and put them into a saucepan or stockpot. Put four ounces of dried turtle into a bowl of cold water, and allow it to soak for forty-eight hours, changing the water three or four times; then put it into a saucepan of water and simmer very gently for about twenty-four hours. Place the turtle in the saucepan with the other meat, pour in the liquor in which it simmered; this should be sufficient to make the soup; bring it gently to the boil, skim as required, add two or three onions, one carrot, half a head of celery, one turnip, all cut up into pieces, a sprig each of thyme and marjoram, one teacupful each of basil and peppercorns, a blade of mace, six or eight cloves, and cayenne pepper and salt to taste. Boil or simmer gently for eight hours, take out the pieces of turtle, pass the liquor through a fine sieve into another saucepan, allow it to get cold, skim off all the fat, add the whites and shells of three eggs beaten slightly, to clarify, boil up once more, remove the pan to the side of the fire and allow it to stand there for thirty minutes, by which time it should be quite clear. Skim well, strain the liquor through a napkin or very fine sieve into another saucepan, add the turtle, which should have been pressed and cut into convenient-sized pieces, squeeze in the juice of half a lemon, salt to taste, boil up once more, turn the whole into a soup tureen and serve. A little caramel may be added should the soup not be dark enough. A wineglassful of Madeira is considered a great improvement.

Mock Turtle, French Style

Select a fine fresh calf's head with the skin on, wash it well in warm water, and when well cleared of blood boil it for two hours; then take it up and allow it to get cold. Then cut off in one inch square pieces the fat parts of the head which adhere to the skin, and wash them well in several waters. Pour two quarts of good beef stock slightly seasoned with salt, cayenne and truffles and mushrooms, into the soup pot, add five of six onions, five carrots and five turnips, all cut into slices, a head of celery cut small, two or three shallots, a bunch of sweet herbs, a bunch of parsley, three bay leaves, half a dozen cloves, half a dozen allspice, three blades of mace, two slices of lean ham chopped small, three or four tablespoonfuls of tarragon vinegar, and one tablespoonful of Worchestershire sauce; let the whole simmer for two hours and then strain through a fine sieve. Put in it the pieces of calf's head, boil it up, and pour it into the tureen together with a little strained lemon juice, two tablespoonfuls of white wine, and one tablespoonful of brandy. Serve cayenne and thin slices of lemon with it.

Preserved Green Turtle Soup

Choose a medium-sized turtle, cut off the head and allow it to bleed for twelve or fourteen hours. Remove the bones by opening the sides, cut the carcass into pieces, and blanch them for three minutes in boiling water. Lift off the top shell and place it in a saucepan, covering it with white broth, a handful of whole peppers, a dozen or so of cloves, half a bunch of thyme, and six bay leaves (all the above spices and herbs being tied up in a piece of cloth). Add a handful of salt, and cook for about an hour. Drain, remove the bones, and cut the flesh in dice. Allow the broth to be reduced to three-fourths its quantity, then put in the white lean meat, allowing it to cook for ten minutes, and then add the green part of the turtle. Fill some medium-sized vessels with this, and when cold pour hot lard over the tops. A wine-glassful or so of Madeira wine may be added to the broth if desired.