A guide to modern cookery

the event of its being thought necessary to clarify, which operation I do not in the least advise, reserve it for that purpose. The condiments and aromatics being the same for both methods, I shall now describe the procedure for method No. 1. _The Ingredients of the Soup._—Put into a stewpan of convenient size the flesh of the turtle and its head and bones. Moisten partly with the cooking-liquor of the carapace, and complete the moistening, in the case of a turtle weighing 120 lbs., with enough water to bring the whole to 50 quarts. By this means a soup of about thirty to thirty-five quarts will be obtained at the end of the operation. Add salt in the proportion of one oz. per every five quarts; set to boil; skim, and garnish with twelve carrots, a bunch of leeks (about ten bound with a head of celery), one lb. of parsley stalks, eight onions with ten cloves stuck into them, two lbs. of shallots, and one head of garlic. Set to boil gently for eight hours. An hour before straining the soup, add to the garnish four strips of lemon-peel, a bunch of herbs for turtle, comprising sweet basil, sweet marjoram, sage, rosemary, savory, and thyme, and a bag containing four oz. of coriander and two oz. of peppercorns. Finally, strain the soup through a napkin; add the pieces of flesh from the carapace and plastron which were put aside for the garnish, and keep it until wanted in specially-made sandstone jars. _The Serving of the Soup._—When about to serve this soup, heat it; test and rectify its seasoning, and finish it off by means of a port wine glass of very old Madeira to every quart. Very often a milk punch is served with turtle soup, the recipe being:— _Milk Punch._—Prepare a syrup from one-half pint of water and three and one-half oz. of sugar, the consistence at the boil being 170° (Baumé’s Hydrometer). Set to infuse in this syrup two orange and two lemon _zests_. Strain at the end of ten minutes, and add one-half pint of