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Table of Contents

3 pounds turtle steak.

1 large cup strong veal gravy.

4 hard-boiled eggs—the yolks only.

1 teaspoonful anchovy sauce.

1 teaspoonful Harvey’s sauce.

Juice of half a lemon.

2 dozen mushrooms.

1 small onion, minced fine.

1 bunch sweet herbs, minced.

1 glass wine, and butter for frying.

Browned flour for thickening, with cayenne and salt.

Cut the steak in strips as wide and as long as three of your fingers; fry brown (when you have floured them) in butter. Take up; drain off the grease; put with the gravy, which should be ready heated, into a tin vessel with a close cover and set in a pot of hot water. It must not boil until you have put in the rest of the ingredients. Slice the onion and mushrooms, and fry in the same butter; add with the herbs and other seasoning to the meat in the pail, or inner saucepan. Cover and set to stew gently. To the butter left in the frying-pan, add three spoonfuls of browned flour (large ones) and stir to a smooth unctuous paste, without setting it on the range. Add the lemon-juice to this, and set aside until the turtle has simmered half an hour in the broth. Take up the meat, and arrange upon a covered hot-water dish; transfer the gravy to a saucepan, and boil hard five minutes uncovered. Put in the brown flour paste; stir up until it thickens well; add the wine and yolks of eggs, each cut in three pieces, and pour over the turtle.