season it pretty high with Chyan, salt, and a
little nutmeg, and put it into the callipash, take
care that it be sewed or secured up at the end,
to keep in the gravy, then boil up the gravy,
and add more wine if required, and thicken it
a little with butter and flour, put some of it to
the turtle, and set it in the oven, with a well
buttered paper over it, to keep it from burning,
and when it is about half baked squeeze in the
juice of one or two lemons, and stir it up. Cal-
lipash or back will take half an hour more bake-
ing than the callipee, which two hours will do;
the guts must be cut in pieces two or three inches
long, the tripe in less, and put into a mug of
clear water, and set in the oven with the cal-
lipash, and when it is enough, and drained from
the water, it is to be mixed with the other parts
and set up very hot.