Page:The Lady's Receipt-book.djvu/41

careful not to break the gall, which should be taken out and thrown away; if broken, its bitterness will spoil all around it. Take out the entrails, and throw them into a tub of cold Water. When well washed, open them from end to end with a small penknife, scrape off the inside skin, and, to cleanse them thoroughly, draw them several times through a woollen cloth. Wash, also, the liver, lungs, heart, kidneys, &c., and lay them in cold water; the liver in a pan by itself. If there are eggs, put them also into cold water. Having extracted the intestines, stand up the turtle on end, to let the blood run out. Afterwards cut out all the flesh from the upper and under shells, and remove the bones. Cut the calipee (or meat belonging to the under-shell) into pieces about as large as the palm of your hand, and break the shell. The calipash, or meat next the back-shell, may be cut smaller—the green fat into pieces about two inches square. Put all the meat into a large pan, sprinkle it slightly with salt, and cover it up. Lay the shells and fins in a tub of boiling water, and scald them till the scales can be scraped off with a knife, and all the meat that still adheres to the shells easily removed, as it is worth saving. Clean the fins nicely, (taking off the dark skin,) and lay them in cold water. Wipe the back-shell dry, and set it aside. Then proceed to make the soup. For this purpose, take the coarser pieces of flesh with the bones and entrails. Put them into a pot with a pound of ham cut into pieces, and eight large calves'-feet (two sets) that have been singed and scraped but not skinned. If you cannot conveniently obtain calves'-feet, substitute a large fore-leg or knuckle of veal. Add four onions sliced thin; two table-spoonfuls of sweet-marjoram leaves; a large bunch of parsley; a dozen blades of mace; and a salt-spoon of cayenne. The ham will make any other salt unnecessary. Pour on as much water as