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The Turtle Meat

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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The Turtle Meat

Ingredients

Directions

  1. Boil the turtle meat gently until the calipash and calipee are done, about 5 hours.

  2. Strain off half the turtle broth and remove the gelatinous parts, placing them in cold water.

  3. Return the strained broth to boil for another 30 minutes if desired.

  4. Cover the turtle fat with water and boil slowly for 30 minutes, then place in cold water.

  5. Store the fins and fat in the larder with some ice to cool quickly.

  6. Trim the gelatinous parts into 1-inch squares, removing any superfluous parts.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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