332 ADDITIONS. 
The callepy muft be flafhed in feveral places, and moderately 
feafoned, with pieces of butter, mixt with chopped thyme, par- 
iley and young onions, with fait, white pepper and mace beaten* 
and a little Cayan pepper; put a piece on each flafh, and then 
feme over, and a duff of flour; then bake it in a tin or iron 
dripping-pan, in a brifk oven. 
The back ft*e)l (which is called the callepafli) muft be fea- 
foned as the callepy, and baked in a dripping-pan, fet upright* 
with four brickbats, or any thing elfe. An hour and a half will 
bake it, which muft be done before tbe ftew is put in. 
The fins, when boiled very tender, to be taken out of the 
loop, and put into a ftew-pan, with fome good veal gravy, not 
high coloured, a little Madeira wine, feafoned and thickened as 
the callepafli, and ferved in a difh by itfelf. 
The lights, heart and liver, may be done the fame way, only 
a little higher feafoned ; or the lights and heart may be ftewed 
with the callepafli, and taken out before you put it in the (hell* 
with a little of the fauce, adding a little more feafaning, and 
difh it by itfelf, 
The veal part may be made friandos, or Scotch collops of. 
The liver ftiould never be ftewed with the callepafli, but always 
dreft by itfelf, after any manner you like; except you feparate 
the lights and heart from the callepafli, and then always ferve 
them together in one difh. Take care to ftrain the foop, and* 
ferve it in a turreen, or dean china bowl. 
Dijfyes. 
A Callepy, 
Lights, &c.—Soop—Fins. 
Callepafli. 
N. B, In the Weft Indies they generally foufe the fins, and 
eat them cold ; omit the liver, and only fend to table the caL 
lepy, callepafli, and loop. This is for a turtle about fixty pounds 
weight. 
To make ice-cream. 
TAKE two pewter-bafons, one larger than the other; the 
inward one muft have a clofe cover, into which you are to put 
your cream, and mix it with rafpberries, or whatever you like 
beft, to give it a flavour and a colour. Sweeten it to your pa¬ 
late ; then cover it clofe, and fet it into the larger bafon. Fill it 
with ice, and a handful of fait: let it (land in this ice three 
quarters of an hour, then uncover it, and ftir the cream well 
together; cover it clofe again, and let it ftand half an hour 
longer, after that turn it into your plate. Thefe things are made 
at the pewterers. 
* Atuu 
