_To Dress a Turtle_.
Fill a boiler or kettle, with a quantity of water sufficient to scald
the callapach and Callapee, the fins, &c. and about 9 o'clock hang up
your Turtle by the hind fins, cut of the head and save the blood, take
a sharp pointed knife and separate the callapach from the callapee, or
the back from the belly part, down to the shoulders, so as to come at
the entrails which take out, and clean them, as you would those of any
other animal, and throw them into a tub of clean water, taking great
care not to break the gall, but to cut it off from the liver and throw
it away, then separate each distinctly and put the guts into another
vessel, open them with a small pen-knife end to end, wash them clean,
and draw them through a woolen cloth, in warm water, to clear away the
slime and then put them in clean cold water till they are used with
the other part of the entrails, which must be cut up small to be mixed
in the baking dishes with the meat; this done, separate the back and
belly pieces, entirely cutting away the fore fins by the upper joint,
which scald; peal off the loose skin and cut them into small pieces,
laying them by themselves, either in another vessel, or on the table,
ready to be seasoned; then cut off the meat from the belly part, and
clean the back from the lungs, kidneys, &c.
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