Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 133

Table of Contents

When the meat has been all extracted, scrape and wash the large back shell of the turtle till it is perfectly clean. Make a rich puff-paste. Roll it out thin, and line with it the bottom and sides, in fact the whole of the back-shell. Having prepared and seasoned the best pieces of the turtle-meat, as in the preceding receipt, stew them till thoroughly done, and very tender, and when cool, fill the shell with them. Have ready an upper lid of the same puff-paste, rolled out rather thick. Cover the pie with it. Unite the edges of the upper and under crusts, very neatly, wetting your fingers with water. Then notch them handsomely all round, and cut a cross slit in the centre of the top or cover. Set it directly into a rather quick oven. Bake the crust of a light brown, and send it to table hot.