Name: Turtle Soup
Ingredients: turtle; herbs; forcemeat; hot water

Turtle Soup

Ingredients

turtle
herbs
forcemeat
hot water

Directions

The day before cooking, chop the herbs and prepare the forcemeat.
Suspend the turtle by its hind fins with a cord and place a weight around its neck to draw it out.
Let the turtle hang overnight to drain the blood.
In the morning, have your stoves ready and plenty of hot water prepared.
Lay the turtle on its back on the table.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.