Is now perhaps held in the highest estimation among real epicures, and
when artistically prepared is indeed worthy the name of a luxury; it is
easier digested and does not dog the palate so much as when made thick,
indeed a pint of this soup may be taken before a good dinner (with the
assistance of milk punch not too much iced or too sweet) where half a
pint of the other might spoil the remainder of your dinner. I shall here
describe it in that simple manner which will render it easy for any cook
not only to understand but to do it well. Prepare the turtle precisely
as in the last, as also the stocks, merely filling them up when the
bottom of the stewpan is covered with a white glaze instead of brown,
thus keeping the stock white and very clear; when done, pass them
through a cloth into a clean stewpan, place it over the fire and reduce
it one third, having previously thrown in a bunch containing ten sprigs
of winter savory, ten of marjoram, ten of thyme, ten of basil, and ten
bay-leaves, then mix three quarters of a pound of the best arrow root
with a quart of cold stock and a pint of wine, (sherry), pour it into
the boiling soup, keeping it stirred five minutes, then pass it through
a cloth into another stewpan, add the pieces of meat from the turtle and
proceed as for the thick turtle, but omitting the cayenne; this soup
ought to be quite clear and of a greenish hue.