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Classic
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page 21
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
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