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Classic
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page 55
this you are to scald the back and belly pieces, pulling off the shell from the
back, and the yellow skin from the belly, when all will be white and clean; and
with the kitchen cleaver cut those up likewise into pieces about the bigness or
breadth of a card. Put these pieces into clean cold water, wash them out, and
place them in a heap on the table, so that each part may lie by itself.
The meat, being thus prepared and laid separate for seasoning, mix two-thirds
parts of salt, or rather more, and one-third part of Cayenne pepper, black
pepper, and a nutmeg and mace pounded fine, and mixed together; the quanity to
be proportioned to the size of the turtle, so that in each dish there may be
about three spoonfuls of seasoning to every twelve pounds of meat.
Your meat being thus seasoned, get some sweet herbs, such as thyme, savory
let them be dried and rubbed fine, and having provided some deep dishes to bake
in, (which should be of the common brown ware) put in the coarsest part of the
meat at the bottom, with about a quarter of a pound of butter in each dish, and
then some of each of the several parcels of meat, so that the dishes may be all
alike, and have equal proportions of the different parts of the turtle; and
between each laying of the meat, strew a little of the mixture of sweet herbs.
Fill your dishes within an inch and a half, or two inches of the
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