Instructions: Most of us have trouble getting turtle. Besides, the poor terrapin, which was originally used in this recipe, is now on the endangered species list.

So I have given you a mock version that is really very good. Terrapin was a very popular and inexpensive dish in the old days among Philadelphians, so popular that they ate up an otherwise very frugal source of food. A very good version of this soup, using a different variety of turtle, is still

I have developed a soup that has no turtle in it at all, but I think you will like the flavor. It takes a little doing, but this recipe is worth it.

Place the beef neck bones in a roasting pan and roast, uncovered, for 45 minutes at 400 or until lightly browned.

Dice the salt pork and pan-fry in a large frying pan. When the fat has been rendered, add the celery, onions, and carrots. Saute until tender.

Place the roasted bones and the sauteed vegetables in a large kettle and cover with water. (This should take about 6 quarts.) Bring to a simmer and add the half chicken, the next 6 seasonings, the parsley (just throw it in), the garlic, and the tomatoes. Cook at a good simmer for 1/2 hour.

Remove the chicken to cool, and allow the stock to continue to cook. Debone the chicken and save the meat, covered. Return the bones and skin to the pot. Continue cooking the stock and bones for a total of 2 hours, from start to finish.

Remove the beef bones from the pot and allow them to cool.

In the meantime, prepare the roux. Melt 2 sticks of margarine in a frying pan and add the flour. Stir over medium heat until the roux is the color of peanut butter. Set aside.

Remove the meat from the beef bones and chop into very small dice.

Discard the bones.

Strain the stock and discard all solids. To remove fat from the top of soup stock, use a plastic tube. Plastic tubing about 1/3 inch in diameter can be purchased at hardware stores. Strain the stock, and then remove the stock from beneath the fat by siphoning with the plastic tube. Tip the kettle holding the stock so that you can always keep the siphoning tube beneath the level of the fat.

Return the stock to the kettle and add the chopped beef. Thicken the soup with the roux, stirring the whole time that the hot roux is added. Add the halibut and simmer 10 minutes. Remove the fish and "flake" or tear into strings. Return the fish to the pot, along with the crab and precooked chicken. Add salt to taste, along with the lemon juice, Tabasco, Worcestershire, and optional cloves.

Keep the pot at a very low simmer as you add the dry sherry and the grated eggs.

Serve very hot with toast squares on the side.

Makes 5-6 quarts.

PART 1 OF 2 PARTS

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