lly blended. Boil six eggs
hard, take the yolks and pound them with the other ingredients; season
it with salt, cayenne, and a little curry powder. Add three raw eggs,
mix all well together, and make the forcemeat into small balls the size
of a pigeon's egg. Ten minutes before the soup is ready put in the
forcemeat balls, and continue to skim the soup till it is taken off the
fire. If the turtle weighs eighty pounds, it will require nearly three
bottles of Madeira for the soup. When the turtle is dished, squeeze two
lemons into each tureen. It is also very good with eggs boiled hard, and
a dozen of the yolks put in each tureen. This is a highly fashionable
soup, and such as is made in the royal kitchen; but it is difficult of
digestion, and fit only for those who 'live to eat.' Foreigners in
general are extremely fond of it; and at the Spanish dinner in 1808,
eight hundred guests attended, and two thousand five hundred pounds
weight of turtle were consumed.

TUSK. Lay the tusk in water the first thing in the morning; after it has
lain three or four hours, scale and clean it very well; then shift the
water, and let it lie till you want to dress it. If it is large, cut it
down the back, and then across; if small, only down the back; put it
into cold water, and let it boil gently for about twenty minutes. Send
it to table in a napkin, with egg sauce, butter and mustard, and
parsnips cut in slices, in a plate.

TWOPENNY. The malt beverage thus denominated, is not formed to keep, and
therefore not likely to be brewed by any persons for their own
consumption. The following proportions for one barrel, are inserted
merely to add to general information in the art of brewing.

L _s._ _d._
Malt, a bushel and a half 0 9 0
Hops, one pound 0 1 6
Liquorice root, a pound and
a half 0 1 6
Capsicum, a quarter of an
ounce 0 0 1
Spanish liquorice, 2 ounces 0 0 2
Treacle, five pounds 0 1 8
----------
0 13 11
----------

L _s._ _d._
One barrel of twopenny,
paid for at the
publican's, 128 quarts,
at _4d._ per quart