Then take them from the Fire, and put the Marmalade into
Glasses to keep, and cover every Glass with white Paper, preserving them in
a dry Place.
To dress the Giblets of a _Tortoise,_ or _Sea-Turtle._ From a _Barbadoes_
Lady.
Take the Head, the Feet, and the Tail, of either of these, and taking off
their Scales, stew them three or four Hours, in Salt and Water, till they
are almost tender; then broil them a little with Pepper and Salt on them,
and then put them into a Stew-pan with a Shallot, and some Spice and sweet
Herbs, according to your Taste; some strong Gravey, and some Wine, and
thicken the Sauce, taking out the bunch of sweet Herbs. You may put then
some Juice of Limes to them, or Chadocks or Lemons, to make them fine.
_N.B._ This is a dainty Dish, if they are broil'd, after the first stewing,
because as they are sinewey, the Sinews ought to be a little scorched by
broiling, or else they will not be so tender as one would have them.
There are two Sorts of Tortoises, the Land, and the Sea-Tortoise; but the
Sea-Tortoise or Turtle, is what I mean, which is that which we have about
the _West-Indies_. This is a fine Animal, partaking of the Land and Water.
Its Flesh between that of Veal, and that of a Lobster, and is extremely
pleasant, either roasted or baked.
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