To Dress Turtle

Ingredients

• 1 whole turtle
• 1 pound bacon
• 4 whole onions
• water
• 1 bottle white wine
• 1 gill mushroom catsup
• 1 gill lemon pickle
• cayenne pepper
• salt
• mace
• nutmegs
• cloves
• 2 large spoonsful flour
• 1 1/4 pound butter
• thyme
• parsley
• marjoram
• savory
• 6 whole eggs
• puff paste
• forcemeat
• turtle liver

Instructions

1. Kill it at night in winter, and in the morning in summer.
2. Hang it up by the hind fins, cut off the head, and let it bleed well.
3. Separate the bottom shell from the top with great care, lest the gall bladder be broken; it must be cautiously taken out and thrown away.
4. Put the liver in a bowl of water. Empty the guts and lay them in water. If there be eggs, put them also in water. It is proper to have a separate bowl of water for each article.
5. Cut all the flesh from the bottom shell and lay it in water.
6. Break the shell in two, wash it clean, and put it in a pot. Pour on as much water as will cover it entirely, add one pound of middling or flitch of bacon with four onions chopped, and set it on the fire to boil.
7. Open the guts and cleanse them perfectly, take off the inside skin, and put them in the pot with the shell. Let them boil steadily for three hours, and if the water boils away too much, add more.
8. Wash the top shell nicely after taking out the flesh, cover it, and set it by.
9. Parboil the fins and clean them nicely, taking off all the black skin, then put them in water.
10. Cut the flesh taken from the bottom and top shell into small pieces. Cut the fins in two and lay them with the flesh in a dish. Sprinkle some salt over and cover them up.
11. When the shell and the rest is done, take out the bacon, scrape the shell clean, and strain the liquor. About one quart of it must be put back in the pot; reserve the rest for soup.
12. Pick out the guts and cut them in small pieces. Take all the nice bits that were strained out and put them with the guts into the gravy.
13. Lay in the fins, cut in pieces, with them, and as much of the flesh as will be sufficient to fill the upper shell.
14. Add to it, if a large turtle, one bottle of white wine; cayenne pepper and salt to your taste; one gill of mushroom catsup; one gill of lemon pickle; and mace, nutmegs and cloves, pounded, to season it high.
15. Mix two large spoonsful of flour in one pound and a quarter of butter and put it in, with thyme, parsley, marjoram and savory tied in bunches.
16. Stew all these together till the flesh and fins are tender.
17. Wash out the top shell, put a puff paste around the brim, and sprinkle pepper and salt over the shell.
18. Take the herbs out of the stew. If the gravy is not thick enough, add a little more flour, then fill the shell.
19. Should there be no eggs in the turtle, boil six new laid ones for ten minutes, put them in cold water a short time, peel them, cut them in two, and place them on the turtle.
20. Make a rich forcemeat (see the receipt for forcemeat), fry the balls nicely, and put them also in the shell.
21. Set it in a dripping pan with something under the sides to keep it steady. Have the oven heated as for bread, and let it remain in it till nicely browned.
22. Fry the liver and send it in hot.