To prepare this, the dried turtle meat should be soaked in cold water for at least 24 hours; it is then cooked as indicated for the carapace and plastron in the recipe for Clear Turtle Soup.
Once it is cooked it should be treated exactly as described when using fresh turtle. The cooking liquid is used to moisten the beef from which rich gelatinous Bouillon should be made and at the last moment the diced cooked flesh should be added to the soup together with the Madeira.
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