3 lbs. turtle meat
3 tbsp. flour
2 cloves garlic, minced
1 lg. can tomato paste
1 rib celery, finely chopped
2 green bell peppers, chopped fine
1 c. sherry wine
1/4 tsp. each: red pepper, garlic powder, black pepper
4 bay leaves
8 whole cloves
1 tbsp. sugar
1 lemon, sliced
3 tbsp. butter
3 med. onions, chopped
2 (#2) cans tomatoes
Boiling water
1 bunch green onions, finely chopped
6 hard boiled eggs
1/2 tsp. powdered allspice
1/4 lb. butter

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 onion, seasonings, wine, bay leaves, cloves, allspice and sugar. Cook, covered, over medium heat for 30 minutes. Mash egg yolks, chop the whites; add to stew. If stew gets too thick, add a little water. Cook slowly for about 3 hours.

30 minutes before serving, add sliced lemon and butter. This is a 120-year-old recipe.