undle of turtle herbs, four
bay leaves, and some thyme. If two dishes are to be made of the fins,
they must be removed when they have boiled one hour. Put into a small
stewpan the liver, lights, heart, and kidneys, and the fat that was laid
aside. Take some of the liquor that the other part was boiled in, cover
the stewpan close, and let it boil gently for three hours. Clean the
bones, breast, and back from the green fat, and cut it into pieces an
inch long, and half an inch wide, but suffer none of it to be wasted.
Put all these pieces on a dish, and set it by till the broth is ready.
To prepare the broth, put on a large stockpot, and line the bottom of it
with a pound and a half of lean ham, cut into slices. Cut into pieces a
large leg of veal, except a pound of the fillet to be reserved for
forcemeat; put the rest upon the ham, with all the white meat of the
turtle, and a couple of old fowls. Put it on a smart fire, with two
ladlefuls of rich broth, and reduce it to a glaze. When it begins to
stick to the bottom, pour the liquor in which the turtle was boiled into
the pot where the other part of the turtle has been boiled. Add to it a
little more sweet herbs, twenty-four grains of allspice, six blades of
mace, two large onions, four carrots, half an ounce of whole pepper, and
some salt. Let it simmer for four hours, and then strain the broth
through a cloth sieve. Put into it the green part of the turtle that has
been cut in pieces and nicely cleaned, with two bottles of Madeira. When
it has boiled a few minutes with the turtle, add the broth to it. Melt
half a pound of butter in a stewpan, add four large spoonfuls of flour,
stir it on the fire till of a fine brown colour, and pour some of the
broth to it. Mix it well, and strain it through a hair sieve into the
soup. Cut the liver, lights, heart, kidneys, and fat into small square
pieces, and put them into the soup with half a tea-spoonful of cayenne,
two of curry powder, and four table-spoonfuls of the essence of
anchovies. Let it boil an hour and a half, carefully skimming off the
fat. Pound the reserved veal in a marble mortar for the forcemeat, and
rub it through a hair sieve, with as much of the udder as there is of
meat from the leg of veal. Put some bread crumbs into a stewpan with
milk enough to moisten it, adding a little chopped parsley and shalot.
Dry it on the fire, rub it through a wire sieve, and when cold mix it
all together, that every part may be equa