Preserved Green Turtle Soup

Choose a medium-sized turtle, cut off the head and allow it to bleed for twelve
or fourteen hours. Remove the bones by opening the sides, cut the carcass into
pieces, and blanch them for three minutes in boiling water. Lift off the top shell and
place it in a saucepan, covering it with white broth, a handful of whole peppers, a
dozen or so of cloves, half a bunch of thyme, and six bay leaves (all the above spices
and herbs being tied up in a piece of cloth). Add a handful of salt, and cook for
about an hour. Drain, remove the bones, and cut the flesh in dice. Allow the broth
to be reduced to three-fourths its quantity, then put in the white lean meat, allowing
it to cook for ten minutes, and then add the green part of the turtle. Fill some
medium-sized vessels with this, and when cold pour hot lard over the tops. A wineglassful
or so of Madeira wine may be added to the broth if desired.