Get a small live turtle weighing about twenty-five pounds,
hang it by the hind legs or fins, cut off the head and let it bleed all day;
then with a sharp knife part the two shells; remove the intestines; take all the
meat from the shells, bones, and fins; cut each shell in four pieces and plunge,
for a moment only, into boiling water to take the horny skin off.
For soup for twelve persons: Thicken three quarts of the
broth with four ounces of flour browned in butter,; boil half an hour,
skim well; add half a pint of sherry wine, a gill of port wine, a pinch of red
pepper, and enough of the turtle; boil ten minutes, skim again and serve with
slices of of pared lemon on a plate.