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THE 7111.X ICOLOG I ST .
RECIPES FOR COOKING
- BY -
LEON ARD GABRI EL.
(CHEF BURNE T HOUSE.)
Green Sea Turtle Soup.
(F or 6 p eople.)
ro3
Place a pint of green turtle cut into pieces in a
saucepan with two pints b roth, add boquet , a glass
of Maderia wine, a little red pepper , a t ablespoonful
salt, a little nutmeg, a t easpoonful E nglish sau ce.
and the same of E spagnol sauce. Boil for
20
min–
utes, and serve with sliced lemon, a fter r emoving
boquet.
Mock Turtle.
To be prepared as fo r g reen turtle, subs tituting
a pint of cooked calf 's h ead fo r t h e turtle.
Deviled Crabs.
(F or
r
doze n. )
T ake
I
quart crab meat , season salt, p epper , and
·n utmeg,
Yz
tumbler Worcest ershire sauce, put in
pan , .cook slowly , add a little cream sauce fo r thick –
ening, cook h alf an h our, fill sh ells w ith prepara-