Turtle Soup

"yas'm; things if diff'ent how yo' take 'em: turtle don't get nowhar in a race, but come to soup, he go long ways."
2 lbs turtle meat
2 tbsp flour
1 tbsp lard
1 small piece of ham
1 piece of lemon
chopped onions, cloves, garlic, bay leaf, thyme, parsley, salt, pepper

Cut the ham in bits; mash herbs and seasonings with it, and put them aside to bide their time. Boil the turtle meat 15 minutes, then chop up the meat. Reserve the stock. Brown the onions in the lard; add the turtle meat and brown. Add the ham, then the flour, stirring constantly.

Add the stock along with 2-3 quarts of water, with salt and various peppers, and also the lemon, chopped very fine. Put in a double boiler for an hour or so, stirring at frequent intervals.

Boil the turtle eggs, chop them fine, and add to the soup when it's ready to serve.

One may further pleasantly complicate this delight by adding 2 tomatoes, and some sherry - or that miracle, a glass of Madeira, or cooking wine, or grape juice. The tomatoes must be scalded, skinned and chopped, and added to the turtle meat as it browns. The Madeira, or it's alternative, is the final touch - added just before serving.

The eggless turtle need not discourage you. The more dependable hen comes to your rescue.
 

Mock Turtle Eggs

Mash the yolks of hard boiled hen's eggs with a little butter. Add a beaten raw egg, and you have a material which as clever cook you sculpt to the shape of turtle eggs. Drop them for a brief 2 minutes into boiling water. Not even a turtle could distinguish them from her own bona fide eggs. A little cayenne pepper is a happy thought mixed with them.
After they are shaped, they may be rolled in flour and sautéed in butter instead of being dropped in boiling water.