228 ANIMAL FOOD RESOURCES OF DIFFEfeENT NATIONS. 



6fch vol., p. 424, of the " Bulletin de la Socidt^ d'Acclima- 

 tation," Paris. 



" Soak in lukewarm water the fins and the plastron of' 

 the turtle to remove the shelly parts, then cut these in 

 pieces and add the intestines and other flesh. Place in 

 an earthen marmite about two lbs. of the turtle flesh with 

 a litre and a-half of water. Cook it as for a pot-au-f eu, 

 skimming it with care. Add salt, ordinary vegetables, as 

 carrots, leeks ; let it boil on a moderate fire two hours 

 and a-half. Add a little sherry or Madeira, and cayenne 

 pepper, a little flour, tapioca, sago, or other fecula to 

 thicken. An excellent bouiUon is thus obtained, very 

 refreshing, nutritive, gelatinous, and which leaves the 

 mouth fresh. 



"In place of water, bouiUon may be added, and 

 quenelles made of the lower flesh of the animal and the 

 eggs when there are any. The eggs should be well 

 washed, and cooked separately, so as not to discolour the 

 soup. This soup we are told forms the principal dish of 

 the dinner." 



In whatever fashion cooked, the flesh of the turtle i& 

 very agreeable to the palate. And according to all 

 voyagers it is so easily digestible that any quantity may 

 be eaten without inconvenience. Dr. Rufz, in an interest- 

 ing descriptive article from which we quote, states that 

 during a practice of twenty years in Martinique, where 

 it is largely consumed, he never heard of any accident 

 arising from it. It is there in demand by all classes of 

 the population, and within the reach of all; at Lent 

 especially it is an invaluable food resource. It is sold 

 in the public markets like beef and mutton, at about Is. 

 per pound. The flesh is much firmer than that of most 

 fishes, and more nourishing. It approaches veal, of 

 which one preparation, "tete de veau en tortue," gives 

 the best idea of real turtle to those who have never 

 tasted it. 



In a compilation of Voyages and Travels, published 

 in London in 1745, we find the following panegyric on 

 turtle : — " The flesh is white, larded with a green fat, 



