MEAT 31 



oil is not accessible, the seeds can be shelled oat, pounded, 

 and boiled in water, the oil, as it rises to tlie surface, being 

 skimmed off. This oil will keep for a long time without 

 becoming rancid. 

 The leaves and branches form a nutritious fodder. 



Turtle 



The flesh of the Green Turtle is eaten in all tropical 



countries. The two most clioice preparations in the West 



Indies are soup, and boucan. The soup is seasoned with 



capsicums, ginger, cloves, and nutmeg. The boucan is tlic 



shell of the belly, on which is left three to four inches of 



flesh with all the fat, and this fat is green and of a very 



delicate flavour. After being seasoned with lime juice, 



cayenne pepper, salt, and cloves beaten up, the boucan is 



placed in the oven, which must not be too hot, as the flesh 



of the turtle is tender, and should be cooked slowly. "While 



it is baking the flesh should be pierced from time to time 



with a wooden skewer, so that the gravy may penetrate 



into every part. It is sent to the table in the shell, and 



the meat carved out of it. The flesh is also salted in some 



countries. In Honduras and Jamaica the flesh is cut off 



in strips, and dried in the sun. It then requires three to 



four days soaking in water before it can be made into 



soup, but this process of drying and softening does not 



spoil it in any way. Turtle is easily digested. 



The eggs of all marine turtles are edible ; but the white, 

 or albuminous part, does not become firm in cooking. The 

 eggs are deposited in the springtime on the higher sands on 

 the beach, and slightly covered up. 



