1 turtle
1 onion
1/2 c. peas
1 tbsp. pearl barley
1 carrot
1/2 bunch celery
1 c. tomatoes
Salt & parsley to taste

Wash the turtle, cut the skin loose from under shell. Skin legs and neck and remove all fat. Save the liver, cut up and wash. Cook 3 hours in 4 quarts of water. When tender, lift out meat and add vegetables add diced and seasonings. Cook vegetables until tender.