Recipe For Cooking Green Turtle Ragout

Cut the meat into about an inch-and-a-quarter squares; sauté each pint of squares in one fourth a cup of butter; sprinkle over one fourth a cup of flour and stir until incorporated with the butter, then add, gradually, three cups of broth (chicken preferred), also a sprig of parsley and thyme tied together with a bay leaf, a dozen parboiled button onions, a slice of bacon, cut into tiny squares, and half a dozen small mushrooms, peeled and broken into bits. Season with salt and a piece of red pepper. Let simmer until the flesh is tender; remove the pepper and bunch of sweet herbs before serving. Add canned turtle at the last without cooking.