Green Turtle Soup

Cut off the turtle's head.

Let the head drain and cool overnight.

Make an incision around the inner edge of the shell.

Remove the shell.

Carefully remove the intestines without breaking the gall.

Discard the intestines.

Cut off the fins and fleshy particles.

Trim the blueish raw fat.

Wash the fat well.

Chop the upper and lower shells with a cleaver.

Place the chopped shells with the fins in a large saucepan.

Cover with boiling water.

Let the mixture stand for 10 minutes.

Drain the mixture.

Rub off the scaly particles with a kitchen towel.

Scald a large saucepan and add all the meat and shell (except the fat).

Cover with hot water.

Add a little salt.

Boil for four hours and skim carefully.

Drain the stock.

Place the meat in a large crock.

Remove the bones.

Boil the fat in the stock.