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

boiling, then place it at the corner, let it simmer two hours, keeping it well skimmed, then pass it through a tammie into a clean stewpan, add the pieces of turtle, place it at the corner of the fire and let it simmer until the meat is nearly tender, when add the green fat, and let it remain upon the fire until the meat is quite tender, add a little more salt if required, and put it by in basins until ready for use; when ready to serve warm the quantity required, and to each tureenful add half a saltspoonful of cayenne, and a quarter of a pint of Madeira wine; serve a lemon separate. To make soup of a smaller sized turtle you must of course reduce the other ingredients in proportion. The remains of the soup put in jars will keep a considerable time. No. 201. _Clear Turtle Soup._ Is now perhaps held in the highest estimation among real epicures, and when artistically prepared is indeed worthy the name of a luxury; it is easier digested and does not dog the palate so much as when made thick, indeed a pint of this soup may be taken before a good dinner (with the assistance of milk punch not too much iced or too sweet) where half a pint of the other might spoil the remainder of your dinner. I shall here describe it in that simple manner which will render it easy for any cook not only to understand but to do it well. Prepare the turtle precisely as in the last, as also the stocks, merely filling them up when the bottom of the stewpan is covered with a white glaze instead of brown, thus keeping the stock white and very clear; when done, pass them through a cloth into a clean stewpan, place it over the fire and reduce it one third, having previously thrown in a bunch containing ten sprigs of winter savory, ten of marjoram, ten of thyme, ten of basil, and ten bay-leaves, then mix three quarters of a pound of the best