Take the Head, the Feet, and the Tail, of either of these, and taking off their Scales, stew them three or four Hours, in Salt and Water, till they are almost tender; then broil them a little with Pepper and Salt on them, and then put them into a Stew-pan with a Shallot, and some Spice and sweet Herbs, according to your Taste; some strong Gravey, and some Wine, and thicken the Sauce, taking out the bunch of sweet Herbs. You may put then some Juice of Limes to them, or Chadocks or Lemons, to make them fine. _N.B._ This is a dainty Dish, if they are broil'd, after the first stewing, because as they are sinewey, the Sinews ought to be a little scorched by 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 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. Then serve it hot. To preserve _Ginger-Roots._ From the same.