Let
your forcemeat balls be fried about the size of a
walnut, and stewed half an hour with the rest.
If any eggs, let them be boiled and cleaned as
you do knots of pullets' eggs ; and if none, get
twelve or fourteen j^olks of hard eggs. Then
put the stew into the back shell (which is the
calipash), with the eggs all over, and put it
into the oven to brown, or do it with a sala-
mander. The calipee must be slashed in
several places, and modei-ately seasoned with
pieces of butter, mixed with chopped thyme,
parsley, young onions, salt, white pepper,
beaten mace, and a little cayenne pepper ;
put a piece on each slash, and then some
over, and a dust of floui-; then bake it in a
tin or iron dripping-pan in a brisk oven. The
back shell (or calipash) must be seasoned as
the calipee, and baked in a di-ipping-pan, set
upright with four bnckbats or anything else.
An hoxr and a half will bake it, which must be
done before the stew is put in. The fins, when
boiled very tender, to be taken out of the soup,
and put into a stewpan, with some good veal
gravy, not high-coloured, a little madeira wine,
seasoned and thickened as the calipash, and
served in a dish by itself. The lights, heart,
and liver may be done in the same way, only a
little higher seasoned ; or the lights and heart
might be stewed with the calipash, and taken
out before you put it in the shell, with some
sauce, adding a little more seasoning, and dish
bylitseK . The veal part may be made f ricandeaux
or' Scotch coUops of. The liver should never
be stewed. with the calipash, but always dressed
TUR
( 1019 )
TUR
ty itself, after the manner you like ; except
you separate the lights and heart from the
calipash, and then always serve them together
in one dish. Take care to strain the soup, and
serve it in a tureen or china bowl. The whole
is placed on the table in dishes arranged as
follows : —
Calipee.
Lights, &c. I Soup.
FLas.
Calipash.
N.B. — Tn the AVest Indies they sometimes
souse the fins and eat them cold, omit the liver,
and only send to table the calipee, calipash,
and soup. The foregoing description applies to
a turtle of about sixty pounds weight.
Turtle Sauce (to serve with calf's head).
— Thicken a pint of beef or veal gravy with a
tea-spoonful of brown thickening, and flavour it
with two table-spoonfuls of turtle store sauce and
haK a tea-spoonful of the essence of anchovy.
Let it boil, and it wiU be ready for serving.
If the store sauce is not at hand, mince a
shallot finely, and put it into the thickened
gravy with half a tea-spoonful of essence of
anchovy, three or four leaves of fresh basil, the
strained juice and thinly- cut rind of half a
lemon, a pinch of cayenne, and a glassful of
sherry.✪ Turtle Sauce Simmer the sauce gently for a few
minutes till it is pleasantly flavoured, strain
through a fine sieve, and it will be ready for
serving. Time to simmer the sauce, five or six
minutes. Sufficient for eight or nine people.
Page 2078 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Let your forcemeat balls be fried about the size of a walnut, and stewed half an hour with the rest. If any eggs, let them be boiled and cleaned as you do knots of pullets' eggs ; and if none, get twelve or fourteen j^olks of hard eggs. Then put the stew into the back shell (which is the calipash), with the eggs all over, and put it into the oven to brown, or do it with a salamander. The calipee must be slashed in several places, and moderately seasoned with pieces of butter, mixed with chopped thyme, parsley, young onions, salt, white pepper, beaten mace, and a little cayenne pepper ; put a piece on each slash, and then some over, and a dust of flour; then bake it in a tin or iron dripping-pan in a brisk oven. The back shell (or calipash) must be seasoned as the calipee, and baked in a dripping-pan, set upright with four brickbats or anything else. An hoxr and a half will bake it, which must be done before the stew is put in. The fins, when boiled very tender, to be taken out of the soup, and put into a stewpan, with some good veal gravy, not high-coloured, a little madeira wine, seasoned and thickened as the calipash, and served in a dish by itself. The lights, heart, and liver may be done in the same way, only a little higher seasoned ; or the lights and heart might be stewed with the calipash, and taken out before you put it in the shell, with some sauce, adding a little more seasoning, and dish by itself . The veal part may be made fricandeaux or' Scotch coUops of. The liver should never be stewed. with the calipash, but always dressed
TUR
( 1019 )
TUR
ty itself, after the manner you like ; except you separate the lights and heart from the calipash, and then always serve them together in one dish. Take care to strain the soup, and serve it in a tureen or china bowl. The whole is placed on the table in dishes arranged as follows : —
Calipee.
Lights, &c. I Soup.
FLas.
Calipash.
N.B. — Tn the AVest Indies they sometimes souse the fins and eat them cold, omit the liver, and only send to table the calipee, calipash, and soup. The foregoing description applies to a turtle of about sixty pounds weight.
Turtle Sauce (to serve with calf's head). — Thicken a pint of beef or veal gravy with a tea-spoonful of brown thickening, and flavour it with two table-spoonfuls of turtle store sauce and haK a tea-spoonful of the essence of anchovy. Let it boil, and it wiU be ready for serving. If the store sauce is not at hand, mince a shallot finely, and put it into the thickened gravy with half a tea-spoonful of essence of anchovy, three or four leaves of fresh basil, the strained juice and thinly- cut rind of half a lemon, a pinch of cayenne, and a glassful of sherry. Simmer the sauce gently for a few minutes till it is pleasantly flavoured, strain through a fine sieve, and it will be ready for serving. Time to simmer the sauce, five or six minutes. Sufficient for eight or nine people.
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Turtle Sauce