Cutting Up the Turtle

Ingredients

• turtle

Instructions

1. Run the blade of a strong knife between the carapace (the domed upper part) and the plastron (the underside), at the join of the two, to detach them from one another.
2. Holding the turtle on its back, first take off all the flesh that adheres to the plastron, then detach the plastron itself.
3. Remove the flippers or fins; draw out the intestines and throw them away.
4. Collect the green fat carefully and set it aside — it is used for the soup.
5. Finally detach the flesh adhering to the carapace and hold it in reserve until it is wanted.