guts into the gravy; lay in the fins cut in pieces with them, and as
much of the flesh as will be sufficient to fill the upper shell; add to
it, (if a large turtle,) one bottle of white wine; cayenne pepper, and
salt, to your taste, one gill of mushroom catsup, one gill of lemon
pickle, mace, nutmegs and cloves, pounded, to season it high. Mix two
large spoonsful of flour in one pound and a quarter of butter; put it in
with thyme, parsley, marjoram and savory, tied in bunches; stew all
these together, till the flesh and fins are tender; wash out the top
shell, put a puff paste around the brim; sprinkle over the shell pepper
and salt, then take the herbs out of the stew; if the gravy is not thick
enough, add a little more flour, and fill the shell; should there be no
eggs in the turtle, boil six new laid ones for ten minutes, put them in
cold water a short time, peel them, cut them in two, and place them on
the turtle; make a rich forcemeat, (see receipt for forcemeat,) fry the
balls nicely, and put them also in the shell; set it in a dripping pan,
with something under the sides to keep it steady; have the oven heated
as for bread, and let it remain in it till nicely browned. Fry the liver
and send it in hot.

* * * * *

FOR THE SOUP.

At an early hour in the morning, put on eight pounds of coarse beef,
some bacon, onions, sweet herbs, pepper and salt. Make a rich soup,
strain it and thicken with a bit of butter, and brown flour; add to it
the water left from boiling the bottom shell; season it very high with
wine, catsup, spice and cayenne; put in the flesh you reserved, and if
that is not enough, add the nicest parts of a well boiled calf's head;
but do not use the eyes or tongue; let it boil till tender, and serve it