How to Dress a Turtle

Excerpt from The First American Cookbook: A Facsimile of "American Cookery," 1796

 

To Dress a Turtle.

     "Fill a boiler or kettle, with a quantity of water sufficient to scald the callapach* and Callapee*, the fins, &c. and about 9 o'clock hang up your Turtle by the hind fins, cut off the head and save the blood, take a sharp pointed knife and separate the callapach from the callapee, or the back from the belly part, down to the shoulders, so as to come at the entrails* which take out, and clean them, as you would those of any other animal, and throw them into a tub of clean water, taking great care not to break the gall*, but to cut it off from the liver and throw it away, then separate each distinctly and put the guts into another vessel, open them with a small pen-knife end to end, wash them clean, and draw them through a woolen cloth, in warm water, to clear away the slime and then put them in clean cold water till they are used with the other part of the entrails, which must be cut up small to be mixed in the baking dishes with the meat; this done, separate the back and belly pieces, entirely cutting away the fore fins by the upper joint, which scald*; peal off the loose skin and cut them into small pieces laying them by themselves, either in another vessel, or on the table, ready to be seasoned; then cut off the meat from the belly part, and clean the back from the lungs, kidneys, &c. and that meat cut into pieces as small as a walnut, laying it likewise by itself; after this you are to scald the back and belly pieces, pulling off the shell from the back, and the yellow skin from the belly, when all will be white and clean, and with the kitchen cleaver cut those up likewise into pieces about the bigness or breadth of a card; put those pieces into clean cold water, wash them and place them in a heap on the table, so that each part may lay by itself; the meat being thus prepared and laid separate for seasoning; mix two thirds parts of salt or rather more, and one third part of cyanne pepper, black pepper, and a nutmeg, and mace pounded fine, and mixt all together; the quantity, to be proportioned to the size of the Turtle, so that in each dish there may be about three spoonfuls of seasoning to every twelve pound of meat; your meat being thus seasoned, get some sweet herbs, such as thyme, savory, &c. let them be dryed and rub'd fine, and having provided some deep dishes to bake it in, which should be of the common brown ware, put in the coarsest part of the meat, put a quarter pound of butter at the bottom of each dish, and then put some of each of the several parcels of meat, so that the dishes may be all alike and have equal portions of the different parts of the Turtle, and between each laying of meat strew a little of the mixture of sweet herbs, fill your dishes within an inch an half, or two inches of the top; boil the blood of the Turtle, and put into it, then lay on the forcemeat* balls made of veal, highly seasoned with the same seasoning as the Turtle; put in each dish a gill* of Madeira Wine, and as much water as it will conveniently hold, then break over it five or six eggs to keep the meat from scorching at the top, and over that shake a handful of shread parsley, to make it look green, when done put your dishes into an oven made hot enough to bake bread, and in an hour and half, or two hours (according to the size of the dishes) it will be sufficiently done."

(I did change the font to more modern writing, but I kept in the "typos" or spelling/grammar differences from that time period, if you wish to see the original click on the title of the recipe.  I have also included a definition of certain terms with which some people might not be familiar.)

*'d terms: 

Callapach; also, calipash: That part of the turtle adjoining the upper shell; Turtle meat adhering to
the upper shell. 

Callapee; also, calipee: That part of the turtle adjoining the lower shell; Turtle meat adhering to the under shell. 

Forcemeat; also, forced meat: Chopped and ground flesh, usually seasoned and bulked with bread crumbs, oatmeal, and eggs, and used as a filling; or, simply that meat has been forced through a grinder; in other words meatballs.  

Entrails; also, guts: the internal organs of a person or animal.

Gall; also, Gall bladder: it contains bile which tastes extremely bitter and breaking it would transfer that taste to anything the bile came in contact with. 

Gill: A small liquid measure holding one fourth of a pint = 1/2 cup.

Scald: To treat with boiling water (in this case boil it a little so that the skin comes off more easily).

This appears to be a very handy page for definitions of old cooking terms: Feeding America

I don't know if I'll ever run into a situation where I need to "Dress a Turtle," but at least I'll know how to if I ever do!

Enjoy!

Apologies, Technical Difficulties, and More!

It's been a while.  Actually, quite a while since I last posted.  I am sorry, but I was at least upfront and honest that I am lazy.

In other news, I completely forgot to bring my camera home with me after a delightful trip to my parent's house (for their birthdays, which happen in the same week in October) and so am unable to put up those delightful pictures you're all used to.  Luckily, I have a few pictures on my computer that can be used until I get my camera back over Thanksgiving.

Also, I went on a cookbook hunt recently, and procured a few rather inexpensive books from Amazon.com.  As I'm sure most of you know, I love old things.  So in addition to the Fanny Farmer Cookbook, I also got The First American Cookbook: A facsimile of "American Cookery," 1796 by Amelia Simmons.  It's fascinating!  I was reading last night "To Dress a Turtle."  I didn't even know that American's ate turtle!  And I am also amazed by just how much housewives had to know about anatomy!  It is written in an older font, which means that some of those letters that look like "f" are actually "s"... but it's definitely worth the $3.50 I paid for it.

On to the Birthday Gifts!
I made some rather silly things for my parents this year.  For my Dad, since he has a new Droid phone, I made the adorable little icon into an adorable little stuffed critter.

You know you want one of your very own!

That's florescent green swimsuit fabric, a little bamboo fiber fill for the antenna, arms and legs, and those tiny polyester beads filled the body.  I was really careful at first and didn't spill hardly any of the beads (though they stick like crazy to everything) but near the end of filling this little guy, I managed to spray little white beads everywhere!  I'm still finding them, every once in a while, but a swiffer and vacuum combo seemed to get most of the pesky things.
The pattern I made up entirely.  It took some "advanced math" to figure out how to make the rounded shape, but I got some assistance here.  Though, I did kind of end up just cutting until the paper shape looked right to me... and I did a lot of reshaping/folding under/top stitching by hand after it was sewn together.  At first the white strip in the middle was too wide, so after filling as much as I could, I stitched him closed and then folded the whole white strip thinner and stitched all the way around by hand. It made him pleasantly plump, I think.

For Mom, I knitted a dozen flowers using this pattern.  They turned out great!  That's them but with just the flowers on the wood skewers I used for the stems.  I then knitted a bunch of stems (pun intended).  Hopefully, when I have the camera back, I can get a better picture.  They were super quick to put together, and I usually completed one or two while watching a couple episodes of whatever cartoon I was watching at the time.
I also made a "villain" to be the rival of the Android... but unfortunately, I didn't download the pictures of him to my computer before I left my camera at my parent's house.  Oh well, you'll all have to wait and see him later.

(Cites: Amazon.com,  XWiki: To Sew a Sphere, Andrew Craig Williams Blog)