There are some of these Creatures that
weigh near two hundred Weight. They are frequently brought to _England_ in
Tubs of Sea Water, and will keep alive a long time.
To roast a Piece of _Turtle,_ or _Tortoise._ From the same.
Take a piece of the Flesh of about five or six Pounds, and lay it in Salt
and Water two Hours; then stick a few Cloves in it, and fasten it to the
Spit, baste it at first with Wine and Lemon-Juice; and when it is near
enough, drudge some Flour over it, with the raspings of Bread sifted; and
then baste it well, either with Oil, or Butter, strewing on, from time to
time, more Flour and Raspings till it is enough; then take the Liquor in
the Pan, and pouring off the Fat, boil it with some Lemon-Peel, and a
little Sugar and Salt, and pour it over the Turtle. So serve it hot.
To make a _Turtle,_ or _Tortoise-_Pye. From the same.
Cut the Flesh of Turtle, or Tortoise, into Slices, about an Inch thick;
then take Cloves beaten fine, with some Pepper and Salt, and a little sweet
Herbs, and season your Pieces with them; then lay them in your Crust, with
some Lemons sliced, and a quarter of a Pint of Oil-Olive pour'd over them,
Or else some Butter laid in bits upon them. In the cutting your Pieces,
distribute your Fat and Lean, equally as may be; and though the Fat is of a
greenish colour, it is yet very delicious: then close your Pye, and just
before you put it in the Oven, pour in some White Wine, and bake it in a
gentle Oven till it is tender.
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