"
A big fire is made and a dozen or so smooth stones about the size of
saucers put on the embers to get red hot. In the meantime the turtle is
killed, the head, neck, and sometimes the two fore flippers, removed.
The entrails and stomach are taken out, and after being roughly cleansed
are put back into the cavity. A hole is scraped in the sand, and the
turtle stuck tail-first into it, the sand being banked up so that it
remains upright. Then the red-hot stones are lifted with sticks and
dropped into the turtle, hissing and spluttering, and stirred about with
a stout stick. Another hole has been scooped in the sand and paved with
stones, upon which a roaring fire is made, When the stones are hot
through, the fire is scraped away, and the steaming turtle eased down
from its upright position, care being taken not to allow any of the
gravy to waste, and carefully deposited on the hot stones--carapace
down. Quickly, so that none of the "smell" escapes, the whole is covered
with leaves--native banana, native ginger, palms, etc., and over all is
raised a mound of sand. In the morning the flesh is thoroughly cooked.
The plastron (lower shell) is lifted off, and in the carapace is a rich,
thick soup.
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