Hang up the turtle by the hind fins, cut off the head, and allow it to drain.

Cut off the fore fins; separate the callipash (upper shell) from the callipee (under shell), beginning at the hind fins. Cut off the fat which will be found adhering to the callipash and to the lean meat of the callipee. Then cut off the hind fins. Take off the lean meat from the callipee and from the fins, and cut it into pieces two inches square and put into a stewpan. The callipash, callipee, and fins, must be held in scalding (not boiling) water for a few minutes, which will cause the shell to detach easily.

Cut the callipash and callipee into pieces six inches square, which put into a stock-pot with some light veal stock. Let it boil until the meat is tender, and then take it out into cold water; free the meat from the bones, and cut it into pieces an inch square. Return the bones into the stock and let it boil gently for two hours, strain it off, and it is then fit for use.

Cut the fins across into pieces about an inch wide, boil them in stock with an onion, two or three cloves, a fagot of parsley and thyme, a sprig of sweet basil and marjoram. When tender take them out and add this stock to the other.

* This receipt is a most excellent one, and is in constant use by the party who favored us with it; and we may add, that some thousands of pounds weight of turtle pass through his hands every year.

Take the lean meat, put into a stew-pan with a pint of Madeira, four table-spoonfuls of chopped green shalots, two lemons sliced, a bunch of thyme, marjoram, and savory (about two tablespoon-fuls each when chopped), one and a half tablespoonfuls of sweet basil (chopped), and four tablespoonfuls of parsley. Pound together a nutmeg, one dozen allspice, one blade of mace, five or six cloves, one tablespoonful of pepper and of salt. Mix the whole together with as much curry-powder as will lie on a shilling. Put about two-thirds of this to the lean meat, with half a pound of fresh butter and one quart stock. Let the whole be gently sweated until the meat is done.

Take a large knuckle of ham, cut it into very small dice, put into a stewpan with four large onions sliced, six bay-leaves, three blades of mace, one dozen allspice, three-quarters of a pound of butter; let it sweat until the onions are melted. Shred a small bunch of basil, a larger one of thyme, savory, and marjoram; throw these into the onions, and keep them as green as possible: when sweated sufficiently, add flour according to your judgment sufficient to thicken the soup. Add by degrees the stock in which the calli-pash and callipee were boiled, and the seasoning stock from the lean meat. Boil for an hour; run through a tammy, and add salt, cayenne, and lemon juice to palate. Then put in the meat; let it all boil gently about half an hour; and if more wine be required, it must be boiled before being added to the soup. This is for a turtle of from forty to fifty pounds. It should, however, be recollected that the animal is of various weight - from a chicken-turtle of forty pounds to some hundreds - and the condiments must be apportioned accordingly. It should in variably be made the day before it is wanted.