from a time before animal and species protection: How do I kill my turtle In the German cuisine has changed a lot since 1924. Many dishes are no longer exists, which may be due also to the fact that the ingredients should Species thanks not so readily available. My "Practical Cook Book" by Davidis / Holle (53rd edition), in its specialty division (p. 290 ff), but a few tidbits to know the taste of white pride themselves in our country a little more.
hardly a lover of turtle says it still has its delights. Here there is even a detailed battle Instructions:
"turtle soup. Medium-sized turtles are preferable to large, because the meat of the latter is usually hard and tough. The turtle is on the morning of the use of the previous day, hung by the hind feet, head, once that stretched out from the shield, taken, and this cut off quickly with a sharp knife, then allowed to hang them 4 hours and bleeding, she puts on A kitchen cutting board, the round belly plate from the upper shield and takes care away from the viscera, so that the bile, which sits well known to the liver, remains intact and can be removed entirely. Liver and heart, as well as to find egg is placed in fresh water, the intestines are cleaned and then in water down where you want it processed sausages, the barbed rectum it brews for cleaning and removal of the spikes in hot water from. After taking out the guts to cut the front legs - called rowing - out with a fairly large lump of flesh from each side, the hind feet contain smaller pieces of meat. The fins are, as far as the exterior goes, cut off and scalded feet and belly plate in boiling water so that the skin will flake deducted. to the turtle completely cook, as is also well done, is not advised because then left behind a lot of slime and odor. ...
is said to have been the alternative method of slaughter, the burning of the belly with a hot iron. The head comes out, ...
Part 2: http://bearbeiter.blogspot.com/2010/12/aus-einer-zeit-vor-tier-und-artenschutz.html
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