Turtle Soup from Dried Turtle

Cut into small pieces two pounds of shin of beef, two ounces of lean raw ham,
and two pounds of knuckle of veal, and put them into a saucepan or stockpot. Put
four ounces of dried turtle into a bowl of cold water, and allow it to soak for fortyeight
hours, changing the water three or four times; then put it into a saucepan of
water and simmer very gently for about twenty-four hours. Place the turtle in the
saucepan with the other meat, pour in the liquor in which it simmered; this should be
sufficient to make the soup; bring it gently to the boil, skim as required, add two or
. three onions, one carrot, half a head of celery, one turnip, all cut up into pieces, a
sprig each of thyme and marjoram, one teacupful each of basil and peppercorns, a
blade of mace, six or eight cloves, and cayenne pepper and salt to taste. Boil or
simmer gently for eight hours, take out the pieces of turtle, pass the liquor through
a fine sieve into another saucepan, allow it to get cold, skim off all the fat, add the
whites and shells of three eggs beaten slightly, to clarify, boil up once more, remove
the pan to the side of the fire and allow it to stand there for thirty minutes, by which
time it should be quite clear. Skim well, strain the liquor through a napkin or very
fine sieve into another saucepan, add the turtle, which should have been pressed and
cut into convenient-sized pieces, squeeze in the juice of half a lemon, salt to taste,
boil up once more, turn the whole into a soup tureen and serve. A little caramel
may be added should the soup not be dark enough. A wineglassful of Madeira is
considered a great improvement.