Meanwhile:
Snapper With Madeira
1 1/4 pounds boneless turtle meat, cut in paper-thin slices
Flour
3 tbls butter
Salt & Pepper to taste
3/4 cup Madeira, divided
1/2 cup heavy cream
3 drops hot sauce
Chopped parsley for garnish
Paprika for garnish
Heat the butter in a heavy skillet. Dredge meat in flour and brown lightly. Season with salt and pepper. Add 1/2 cup of the Madeira, cover, and simmer until meat is tender, about an hour, adding a little water if needed.
Just before serving add the rest of the wine and the cream. Heat to boiling point, but don't let it boil.
Serve on buttered toast points, topped with some shopped parsley and a sprinkle of paprika.
Or, how about:
Toast Turtle
One 10-12 lb turtle, cleaned and cut into pieces
6 stalks celery, cut into small lengths
1/2 large onion, cut up
1 tsp sage
1 tsp black pepper
2 tbls salt
1 tbls dry thyme
12 oz (1 1/2 sticks) butter or margarine
Put turtle pieces in a pot, cover with water, bring to boil. Let boil 30 minutes.
Remove meat from water and put into a greased roasting pan. Remove as much of the celery and onions as possible and lay on top of the meat. Top veggies with the butter.
Roast in a 300F oven for one hour, basing at least three times during the cooking time.