To dress a Turtle about thirty pounds weight.
WHEN you kill the turtle, which must be
done the night before, cut off the head, and let
it bleed two or three hours, then cut off the
fins and the callipee from the callipash, take care
you do not burst the gall, throw all the inwards
into cold water, the guts and tripe keep by
themselves, and slit them open with a penknife,
and wash them very clean in scalding water,
and scrape off all the inward skin; as you do
them throw them into cold water, wash them
out of that, and put them into fresh water, and
let them lie all night, scalding the fins and edges
of the callipash and callipee, cut the meat off
the shoulders, and hack the bones, and set them
over the fire, with the fins, in about a quart of
water, put in a little mace, nutmeg, Chyan,
and salt, let it stew about three hours, then
strain it, and put the fins by for use; the next
morning take some of the meat you cut off the
shoulders, and chop it small, as for sausages,
with about a pound of beef or veal suet, sea-
soned with mace, nutmeg, sweet-marjoram,
parsley, Chyan, and salt to your taste, and three
or four glasses of Madeira wine, to stuff it un-
der the two fleshy parts of the meat, and if you
have any left, lay it over, to prevent the meat
from burning; then cut the remainder of the
meat and the fins in pieces the size of an egg,
season