LA Tortue

Ingredients

• 1 turtle
• boiling water

Directions

1. Kill the turtle by cutting off the head. Suspend it by the hind fins and stretch the neck with a cord.

2. Let the turtle hang overnight to drain the blood.

3. In the morning, place the turtle on its back and cut the shell around the belly with a sharp knife.

4. Lift the shell and detach the intestines into a pail or tub.

5. Cut away the fins with flesh attached and separate them at the joints.

6. Dip the fins and head into boiling water to remove the scales.

7. Cut the back and belly shell into pieces with a saw and dip them into the water to remove the shell easily.

8. Boil the back and belly shells slowly until tender enough to remove the bones, checking frequently to avoid overcooking.

9. Remove the belly shell first as it cooks faster, draw out the bones, and place the soft part on dishes.