Green Turtle Soup

1 turtle
2 onions
1 bunch of sweet herbs
Juice of one lemon
5 quarts of water
1 glass of Madeira

After removing the entrails, cut up the coarser parts of the turtle meat and bones.

Add four quarts of water, and stew four hours with the herbs, onions, pepper and salt. Stew very slowly; do not let it cease boiling during this time.

At the end of four hours strain the soup, and add the finer parts of the turtle and the green fat, which has been simmered one hour in two quarts of water.

Thicken with brown flour; return to the soup-pot, and simmer gently for an hour longer.

If there are eggs in the turtle, boil them in a separate vessel for four hours, and throw into the soup before taking up.

If not, put in forcemeat balls; then the juice of the lemon, and the wine; beat up at once and pour out.

Some cooks add the finer meat before straining, boiling all together five hours; then strain, thicken and put in the green fat, cut into lumps an inch long. This makes a handsomer soup than if the meat is left in.

Disclaimer: Throughout this website, statements are made pertaining to the properties and/or functions of food and/or nutritional products. These statements have not been evaluated by the Food and Drug Administration and these materials and products are not intended to diagnose, treat, cure or prevent any disease.