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. 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