FISH. 169 



their meat cut into bits, or minced and stewed in -white or 

 brown gravy, seasoning with pepper and salt, and be served 

 on toasted bread. 



The tail and claws are favorite parts in the lobster. 



TURTLE. 



The larger part of the turtles used in the United States 

 are taken off the Florida coast. The turtle should be kept 

 in water till to be killed, then taken out, suspended by the 

 hind fins, and the head taken off with a knife. Allow it to 

 bleed several hours ; then take it down, cut off the fins at the 

 joint, and throw them into scalding water ; next remove the 

 under shell or callipee, and put it into another vessel with 

 scalding water ; remove the entrails, taking care not to break 

 the gall-bag, and throw the entrails and gall away. The en- 

 trails of the turtle are not now used. Remove with a knife 

 the lungs, kidneys, heart, and liver, and throw them into cold 

 water, the liver in a vessel by itself. Put the eggs also, if 

 there be any, into a basin of cold water. 



Remove the fins and callipee from the hot water, and skin 

 them first, and cut the meat of the callipee into pieces three 

 or four inches square, breaking the shell, and removing the 

 whole of the meat. The callipash, or meat of the upper shell, 

 may be cut smaller, and the green fat into quite small square 

 pieces. Wash and wipe out the upper shell. 



Having washed every part of it, take the coarser pieces 

 and the bone, and put them, with a piece of ham, a knuckle 

 of veal, or eight calves' feet, into a large pot of water. Put in 

 two or three onions chopped fine, a little cayenne pepper, and a 

 table-spoonful of sweet marjoram and summer savory. Let 

 it simmer slowly four or five hours, strain it, and have the 

 pot washed and wiped out. Lay in it some of the reserved 

 delicate pieces, and the liver cut up, and some of the green 

 fat, some forcemeat balls, made of veal, bread-crumbs, and 

 15 



