FISH, ETC.
37
from the floor of the oven. Place on it the turtle-shell with its contents, and let it bake till well browned on the surface. Send it to table in the shell placed on a large dish. At the other end set the tureen of soup. Have ready as two side dishes the fins stewed tender in a little of the soup; and the liver fried in butter. Garnish with lemons cut in half.
This receipt is for a turtle of moderate size. A large one will of course require an increased proportion of all the articles used in seasoning it—more wine, &c. In serving up turtle at a dinner-party, let it constitute the first course, and have no other dishes on table with it. There is no need of any other fish or soup.
