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Classic
Cook Books
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page 54
To dress a Turtle.
Fill a boiler or kettle with a quantity of water sufficient to scald the
callapach and callapee, the fins, And about nine o'clock hang up your turtle
by the hind fins, cut off its head, and save the blood; then with a
sharp-pointed knife separate the callapach from the callapee (or the back from
the belly part) down to the shoulders, so as to come at the entrails, which take
out, and clean as you would those of any other animal, and throw them into a tub
of clean water, taking great care not to break the gall, but to cut it from the
liver and throw it away. Then separate each distinctly, and put the guts into
another vessel, open them with a small penknife, from end to end, wash them
clean, and draw them through a woolen cloth in warm water, to clear away the
slime, and then put them into clean cold water till they are used, with the
other part of the entrails, which must all be cut up small, to be mixed in the
baking dishes with the meat. This done separate the back and the belly pieces
entirely, cutting away the four fins by the upper joint, which scald, peel off
the loose skin, and cut them into small pieces, laying them by themselves,
either in another vessel, or on the table, ready to be seasoned. Then cut off
the meat from the belly part, and clean the back from the lungs, kidneys
and that meat cut into pieces as small as a walnut, laying it likewise by
itself. After
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