Wash the top shell nicely after taking out the flesh, cover it,
and set it by. Parboil the fins, clean them nicely--taking off all the
black skin, and put them in water; cut the flesh taken from the bottom
and top shell, in small pieces; cut the fins in two, lay them with the
flesh in a dish; sprinkle some salt over, and cover them up. When the
shell, &c. is done, take out the bacon, scrape the shell clean, and
strain the liquor; about one quart of which must be put back in the pot;
reserve the rest for soup; pick out the guts, and cut them in small
pieces; take all the nice bits that were strained out, put them with the
guts into the gravy; lay in the fins cut in pieces with them, and as
much of the flesh as will be sufficient to fill the upper shell; add to
it, (if a large turtle,) one bottle of white wine; cayenne pepper, and
salt, to your taste, one gill of mushroom catsup, one gill of lemon
pickle, mace, nutmegs and cloves, pounded, to season it high. Mix two
large spoonsful of flour in one pound and a quarter of butter; put it in
with thyme, parsley, marjoram and savory, tied in bunches; stew all
these together, till the flesh and fins are tender; wash out the top
shell, put a puff paste around the brim; sprinkle over the shell pepper
and salt, then take the herbs out of the stew; if the gravy is not thick
enough, add a little more flour, and fill the shell; should there be no
eggs in the turtle, boil six new laid ones for ten minutes, put them in
cold water a short time, peel them, cut them in two, and place them on
the turtle; make a rich forcemeat, (see receipt for forcemeat,) fry the
balls nicely, and put them also in the shell; set it in a dripping pan,
with something under the sides to keep it steady; have the oven heated
as for bread, and let it remain in it till nicely browned.
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