Take the turtle out of the water the night before you intend to dress it, and lay it on its back, in the morning cut its throat or the head off, and let it bleed well; then cut off the fins, scald, scale and trim them with the head, then raise the callepy (which is the belly or under-shell) clean off, leaving to it as much meat as you conveniently can; then take from the back-shell all the meat and intrails, except the monsieur, which is the fat, and looks green, that must be baked to and with the shell; wash all clean with salt and water, and cut it into pieces of a moderate size, taking from it the bones, and put them with the fins and head in a soop-pot, with a gallon of water, some salt, and two blades of mace. When it boils skim it clean, then put in a bunch of thyme, parsley, savoury and young onions, and your veal part, except about
The callepy must 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
The backshell (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,
The lights, heart and liver, may be done the same way, only
The veal part may be made friandos, or Scotch collops of. The liver should never be stewed with the callepash, but always drest by itself, after any manner you like; except you separate the lights and heart from the callepash, and then always serve then together in one dish. Take care to strain the soop, and serve it in a turreen, or clean china bewel.
Callepash N.B. In the West Indies they generally souse the fins, and eat them cold, omit the liver, and only send to the table the callepy, and soop. This is for a turtle about sixty pounds weight.