American Cookery

page 22

mace pounded fine, and mixt altogether; 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 evey twelve pound of meat; your meat being thus seasoned, get some
sweet herbs, such as thyme, savory, let them be dryed and rub'd fine, and
having provived 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
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.

To dress a Calves Head. Turtle fashion.
The head and feet being well scalded and cleaned, open the head, taking the
brains, wash, pick and cleanse, salt and pepper and parsley them and put bye in
a cloth; boil the head, feet and heartslet one and quarter, or one and half
hour, sever out the bones, cut the skin and meat in slices, strain the liquor in
which boiled and put by; clean the pot very clean or it will burn too, make a
layer of the slices, which dust with a composition made of black pepper one
spoon, of sweet herbs pulverized, two spoons (sweet marjoram and thyme are most
approved) a tea spoon

< last page | next page >

Classic
Cook Books