Turtle Soup

1 1/2 lbs. turtle meat
6-8 hardboiled eggs
1/3 c. barley
1/4 c. rice
Salt and pepper to taste
Frozen peas (opt.)
Frozen corn (opt.)
Chopped carrots (opt.)

Cook turtle with onion and celery until turtle is well done. Pick meat off bones as soon as cool enough to handle. Grind eggs, then grind the turtle meat. Put turtle meat and eggs back in soup kettle with barley, rice, salt and pepper. Add vegetables if desired. Cook until rice and barley are tender. Add some butter before serving.