nd half, or two hours,
(according to the size of the dishes) it will be sufficiently done. Send
it to the table in the dishes in which it is baked, in order to keep it
warm while it is eating.

TURTLE FINS. Put into a stewpan five large spoonfuls of brown sauce,
with a bottle of port wine, and a quart of mushrooms. When the sauce
boils, put in four fins; and after taking away all the small bones that
are seen breaking through the skin, add a few sprigs of parsley, a bit
of thyme, one bay leaf, and four cloves, and let it simmer one hour. Ten
minutes before it is done, put in five dozen of button onions ready
peeled, and see that it is properly salted.

TURTLE SOUP. The best sized turtle is one from sixty to eighty pounds
weight, which will make six or eight tureens of fine soup. Kill the
turtle the evening before; tie a cord to the hind fins, and hang it up
with the head downwards. Tie the fore fins by way of pinioning them,
otherwise it would beat itself, and be troublesome to the executioner.
Hold the head in the left hand, and with a sharp knife cut off the neck
as near the head as possible. Lay the turtle on a block on the back
shell, slip the knife between the breast and the edge of the back shell;
and when the knife has been round, and the breast is detached from the
back, pass the fingers underneath, and detach the breast from the fins,
always keeping the edge of the knife on the side of the breast;
otherwise if the gall be broken, the turtle will be spoiled. Cut the
breast into four pieces, remove the entrails, beginning by the liver,
and cut away the gall, to be out of danger at once. When the turtle is
emptied, throw the heart, liver, kidneys, and lights, into a large tub
of water. Cut away the fins to the root, as near to the back shell as
possible; then cut the fins in the second joint, that the white meat may
be separated from the green. Scrape the fat from the back shell by
skimming it, and put it aside. Cut the back shell into four pieces. Set
a large turbot pan on the fire, and when it boils dip a fin into it for
a minute, then take it out and peel it very clean. When that is done,
take another, and so on till all are done; then the head, next the shell
and breast, piece by piece. Be careful to have the peel and shell
entirely cleaned off, then put in the same pan some clean water, with
the breast and back, the four fins, and the head. Let it boil till the
bones will leave the meat, adding a large b