Clear Turtle Soup.
(Tortue claire.)
Made from the sun-dried turtle.
For about three or four quarts of soup take one pound of sun-dried turtle and soak it in cold water for three days, constantly changing the water, then put it to cook for ten to twelve hours in good stock, and with all kinds of vegetables, such as, for each quart, a little celery, one small carrot, one turnip, one leek, two bayleaves, two onions, and herbs, including basil and marjoram, thyme, parsley, three cloves, a blade of mace, six black and white peppercorns, and two Jamaica peppercorns tied up in a piece of muslin; keep it gently simmering, adding more stock as that in the pot reduces. When the turtle is cooked, strain off the stock, remove any fat, and clarify, then strain off carefully through a wet clean