The back shell (which is called the callepath) must be seasoned as the caliepy, and baked in a dripping-pan, set upright, with four brickbats or any thing else. An hour and a half will bake it, which must be done before the stew is put in.
The fins, when boiled very tender, to be taken out of the soup, and put in a stew-pan, with some good veal gravy, not high coloured, a little Madeira wine, seasoned and thickened as the cal-lepath, and served in a dish by itself.
The lights, heart and liver may be done the same way, only a little higher seasoned; or the lights and hearts may be stewed with the callepath, and taken out before you put it in the shell, with a little of the sauce, adding a little more seasoning, and dish it by itself.
The veal part may be made friandos, or Scotch collops of. The liver should never be stewed with the callepath, but always drest by itself. After any manner you like; except you separate the lights and hearts from the callepath, and then always serve them together in one dish. Take care to strain the callepy, and serve it in a tureen, or clean china bowl.