Turtle Soup

Ingredients

• 1 turtle (about 50 pounds)
• water
• salt

Directions

1. Cut off the turtle's head and hang the body by the hind fins to drain overnight.

2. Remove the fins at the joints and separate the upper shell (calipash) from the lower shell (calipee) by cutting around it.

3. Remove and discard the intestines, preserving any fat nearby.

4. Cut the flesh along the spine, avoiding the gall, which must be discarded immediately.

5. Remove flesh from the limbs and let it drain.

6. Keep the green fat separate for later use.

7. Place the calipash, calipee, head, and feet in boiling water and simmer until the fins can be peeled and the shell scraped.

8. Boil the back and breast longer until the bones can be removed.

9. Cut the soft meat into 1-inch square pieces and cool between two dishes.

10. Put the heart, liver, lights, and kidneys with the bones in a fresh saucepan, cover with the stock from blanching, and stew gently for 3 hours.

11. Pour off the liquid and let it cool.