Transcribe
Translate
English cookbook, 1700s
Page 25
More information
digital collection
archival collection guide
transcription tips
To Dress a Turtle the West India way Take the turtle out of the water the night befor you dress it lay it on its Back in the morning Cut its throat or the head of let it Bleed well then cut of the fins Scald [scale?] & trim them with the head then raise the [Callepy?] (which is the Belly or under shell) Clean of leaving to it as much meat as you conveniently can then take from the back Shell all the meat & Intrails except the [Monjiun?] which is the fat & looks Green that must be Backt to & with the shell wash all with salt & water cut it in Pieses of a moderate size Taking from it the Bones put them with the fins & head in a soop Pot with a gallon of water some salt two Blades of Mace When it biols scum [it?] clean put in a bunch of thyme Parsley savoury & young Onions & your Veal except about one Pound & half to make force meat or for scoth Scollops ading a Little Cayan Pepper when the Veal has Boild in the soop about an hour take it out & Cut it in Pieces & put to the other Part the Guts must be split scrapt & made Clean Cut in Pieces about three Inches long the Paunch or [maw?] must be scalded & skind & cut as the other Parst the size you think proper then put them with the guts & other parts except the Liver with 1/2 lb fresh Butter a few shalots a bunch of thyme Parsly a little savoury seasoned with salt white Pepper mace (three or four cloves Between litle Cayan Pepper take care not to Put two much let it stew about half hour over a good fire put in
Saving...
prev
next
To Dress a Turtle the West India way Take the turtle out of the water the night befor you dress it lay it on its Back in the morning Cut its throat or the head of let it Bleed well then cut of the fins Scald [scale?] & trim them with the head then raise the [Callepy?] (which is the Belly or under shell) Clean of leaving to it as much meat as you conveniently can then take from the back Shell all the meat & Intrails except the [Monjiun?] which is the fat & looks Green that must be Backt to & with the shell wash all with salt & water cut it in Pieses of a moderate size Taking from it the Bones put them with the fins & head in a soop Pot with a gallon of water some salt two Blades of Mace When it biols scum [it?] clean put in a bunch of thyme Parsley savoury & young Onions & your Veal except about one Pound & half to make force meat or for scoth Scollops ading a Little Cayan Pepper when the Veal has Boild in the soop about an hour take it out & Cut it in Pieces & put to the other Part the Guts must be split scrapt & made Clean Cut in Pieces about three Inches long the Paunch or [maw?] must be scalded & skind & cut as the other Parst the size you think proper then put them with the guts & other parts except the Liver with 1/2 lb fresh Butter a few shalots a bunch of thyme Parsly a little savoury seasoned with salt white Pepper mace (three or four cloves Between litle Cayan Pepper take care not to Put two much let it stew about half hour over a good fire put in
Szathmary Culinary Manuscripts and Cookbooks
sidebar