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Classic
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page 20
TO DRESS TURTLE.
KILL it at night in winter, and in the morning in summer. Hang it up by the hind
fins, cut off the head and let it bleed well. Separate the bottom shell from the
top, with great care, lest the gall bladder be broken, which must be cautiously
taken out and thrown away. Put the liver in a bowl of water. Empty the guts and
lay them in water; if there be eggs, put them also in water. It is proper to
have a separate bowl of water for each article. Cut all the flesh from the
bottom shell, and lay it in water; then break the shell in two, put it in a pot
after having washed it clean; pour on as much water as will cover it entirely,
add one pound of middling, or flitch of bacon, with four onions chopped, and set
it on the fire to boil. Open the guts, cleanse them perfectly; take off the
inside skin, and put them in the pot with the shell; let them boil steadily for
three hours, and if the water boils away too much, add more. Wash the top shell
nicely after taking out the flesh, cover it, and set it by. Parboil the fins,
clean them nicely- taking off all the black skin, and put them in water; cut the
flesh taken from the bottom and top shell, in small pieces; cut the fins in two,
lay them with the flesh in a dish; sprinkle some salt over, and cover them up.
When the shell is done, take out the bacon, scrape the shell clean, and
strain the liquor; about one quart of which must be put back in the pot; reserve
the rest for soup; pick out the guts, and cut them in small pieces; take all the
nice bits that were strained out, put them with the guts into the gravy; lay in
the fins cut in pieces with them, and as much of the flesh
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