170 FISH. 



the usual spices, with a little grated lemon-peel and beaten 

 egg ; also the eggs of the turtle, and hard-boiled yolks of eggs. 

 Let the forcemeat-balls and egg-balls be small. Pour the 

 strained soup over the whole, and let it simmer slowly an 

 hour. When it has thus boiled, cut up a lemon or two in 

 slices, removing the seed, and put them into the pot with a 

 pint of Madeira; let it simmer fifteen or twenty minutes, 

 when put it into the tureen. 



While the soup is being made, let the finer pieces of the 

 turtle be stewing gently in a little broth, or brown gravy, 

 seasoned with salt, cayenne, and a little finely pulverized 

 sweet marjoram and summer savory. Make a rich paste, and 

 line the back shell with the paste, ornamenting the edge with 

 the same. After the turtle has stewed gently for an hour (add- 

 ing a very little more broth, if it gets too dry), knead a little 

 flour into a pound of butter, and stir into it, with the green 

 fat, some grated lemon-peel ; let it simmer another hour, take 

 it up, stir in three or four well-beaten yolks of eggs, and a 

 pint of Madeira wine ; let it simmer about a quarter of an 

 hour longer, then take it off, and when cool put it into the 

 shell. Set the shell, propped up at the sides with bricks or 

 stones, into a moderate oven, and let it bake a rich brown. 

 Let it go to the table in the shell on a large dish, at the same 

 time as the soup. Have lemons sliced, and pickles served in 

 small pickle-dishes at the sides of the table. In a turtle pas- 

 try the meat is stewed in a similar manner, and the whole 

 of the top is covered with pastry ornamented by the pastry- 

 cutter. 



TERRAPIN. 



These, like the lobster, are thrown alive into boiling water. 

 Let them remain till the outer shell and toe-nails can be re- 

 moved. Wash them in warm water, and boil them, with a 

 little salt to the water, till the fleshy part of the leg is tender. 

 They should be now removed to a dish, the second shell 





