ADDITIONS, 
As printed in the Fifth Edition. 
To drefs a turtle the Weft Indian way. 
TAKE the turtle out of water the night before you intend 
to drefs it, and lay it on its back, in the morning cut its throat 
on the head off, and let it bleed well 5 then cut off' the fins, fcald* 
fcale and trim them with the head, then raife the callepy (which 
is the belly or under-fhell) clean off, leaving to it as much meat 
as you conveniently can ; then take from the back fiiell all the 
meat and intrails, except the monfieur, which is the fat, and 
looks green, that mull be baked to and with the fhell; wafli all 
clean with fait and water, and cut it into pieces of a moderate fize, 
taking from it the bones, and put them with the fins and head 
in a foop-pot, with a gallon of water, fome fait, and two blades 
of mace. When it boils (kim it clean, then put in a bunch of 
thyme, parfiey, favoury and young onions, and your vea! part, 
except about one pound and a half, which muff be made 
force-meat of as for Scotch collops, adding a little Cayan pep¬ 
per; when the veal has boiled in the foop about an hour, take 
it out and cut it in pieces, and put to the other part. The 
guts (which is reckoned the bfeft part) muff be fplit open, fcraped 
and made clean, and cut in pieces about two inches long. The 
paunch or maw muff be fcalded and fkinned, and cut as the 
other parts, the fize you think proper ; then put them with the 
guts and other parts, except the liver, with half a pound of 
good frefh butter, a few fhallots, a bunch of thyme, parfiey, 
and a little favoury, feafoned with fait, white pepper, mace, 
three or four cloves beaten, a little Cayan pepper, and take 
care not to put too much ; then let it flew about half an hour 
over a good charcoal-fire, and putin a pint and a half of Madeira 
wine, and as much of the broth as will cover it, and let it flew 
till tender. It will take four or five hours doing. When aimoft 
enough, fkimit, and thicken it with flour, mixt with fome veal 
broth, about the thicknefs of a fricafey. Let your force- meat 
balls be fried about the fize of a walnut, and be flowed about half 
an hour with the reft ; if any eggs, let them be boiled and clean¬ 
ed as y«u do knots of pullets eggs; and if none, get twelve or 
fourteen yolks of hard eggs : then put the flew (which is the 
callepafli) into the back-fhell, with the eggs all over, and put it 
into the oven to brown, or do it with a falamander. 
The 
