3 lbs. turtle meat
3 tbsp. cooking oil or butter
3 med. onion, chopped
2 (#2) cans tomatoes
Boiling water
1 bunch green onions, chopped fine
1/2 dozen hard boiled eggs
4 bay leaves
1/2 tsp. allspice, powdered
1/4 lb. butter
2 green bell peppers, chopped fine
3 tbsp. flour
2 cloves garlic, minced
1 can tomato paste
1 stick celery, chopped fine
1 c. sherry wine
Salt and pepper
8 whole cloves
1 tbsp. sugar
1 lemon, sliced

Parboil the turtle meat. Make a brown roux of oil and flour. Add onions, garlic, bell pepper, tomato paste and tomatoes. Cook slowly 20-30 minutes. Add mixture to turtle meat, along with enough boiling water to cover meat. Boil down. Add celery, green onions, salt, pepper, wine, bay leaves, cloves, allspice, and sugar. Cook covered over high heat for 30 minutes. Mash egg yolks, chop the whites. Add to the stew. If stew gets too thick, add a little water. Cook slowly for about 3 hours. One half hour before serving, add sliced lemon and butter. Serves 6. NOTE: To increase amount, add 1/2 pound of turtle meat per person.