Page:Art of Cookery 1774 edition.djvu/368

332 The callepy mull be slashed in several places, and moderately seasoned, with pieces of butter, mixt with chopped thyme, parsley and young onions, with salt, white pepper and mace beaten, and a little Cayan pepper; put a piece on each slash, and then some over, and a dust of flour; then bake it in a tin or iron dripping-pan, in a brisk oven.

The back shell (which is called the callepash) must be seasoned as the callepy, 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 soop, and put into a stew-pan, with some good veal gravy, not high coloured, a little Madeira wine, seasoned and thickened as the callepash, and served in a dish by itself.

The lights, heart and liver, may be done the same way, only little higher seasoned; or the lights and heart may be stewed with the callepash, 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 sriandos, or Scotch collops of, The liver should never be stewed with the callepash, but always dressed by itself, after any manner you like; except you separate the lights and heart from the callepash, and then always serve them together in one dish. Take care to strain the soop, and serve it in a turreen, or clean china bowl.

N. B. In the West Indies they generally souse the fins, and eat them cold; omit the liver, and only send to table the callepy, callepash, and soop. This is for a turtle about sixty pounds weight.

TAKE two pewter-basons, one larger than the other; the inward one must have a close cover, into which you are to put your cream, and mix it with raspberries, or whatever you like best, to give it a flavour and a colour. Sweeten it to your palate; then cover it close, and set it into the larger bason. Fill it with ice and a handful of salt: let it stand in this ice three quarters of an hour, then uncover it, and stir the cream well together; cover it close again, and let it stand half an hour longer, after that turn it into your plate. These things are made at the pewterers.