Cut turtle meat into bite-size pieces and boil in 2 quarts boiling water for 20 minutes.
Remove and save stock. In a ditch oven, melt butter; add garlic and cook slowly until
lightly browned. Add onion and lightly floured turtle meat, carefully turning until brown.
Pour part of stock over this and simmer for several hours until meat is tender. Add
diced potatoes and rest of stock and cook 30 minutes more.