The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

(No. 134) put the macaroni in, simmer twenty minutes; and serve with grated Parmesan cheese separate. No. 199. _Potage au Macaroni en rubands._ Prepare and serve as above, but using the tape maccaroni instead of the other, and only blanching it five minutes in the water. No. 200. _Turtle Soup._ This soup, the delight of civic corporations, the friend of the doctors, and enemy of the alderman, has been, and perhaps ever will be, the leading article of English cookery. Its great complication has rendered it difficult in private establishments; I shall here, however, simplify it so as to render it practicable. Make choice of a good turtle, weighing from one hundred and forty to one hundred and eighty pounds, hang it up by the hind fins securely, cut off the head and let it hang all night, then take it down, lay it upon its back, and with a sharp knife cut out the belly, leaving the fins, but keeping the knife nearly close to the upper shell; take out the interior, which throw away, first collecting the green fat which is upon it, then remove the fins and fleshy parts, leaving nothing but the two large shells, saw the top shell into four and the bottom one in halves; then put the whole of the turtle, including the head, into a large turbot kettle, and cover them with cold water, (or if no kettle large enough blanch it in twice), place it upon a sharp fire and let boil five minutes, to sufficiently scald it, then put the pieces into a tub of cold water, and with a pointed knife take off all the scales, which throw away, then take out carefully the whole of the green fat, which reserve, place the remainder back in the turbot kettle, where let it simmer until the meat comes easily from the shells and the fins are tender, then take them out and detach all the glutinous meat from the shells, which cut into square pieces and reserve until required. Fricandeau and a few other entrées were sometimes made from the