Post by CuPcAkE on Apr 13, 2005 10:12:03 GMT -6
snapping turtle
salt water
flour
seasoned salt and pepper, to taste
sliced onion
Kill turtle as you would a lobster by dropping it into a large container of boiling water. Scald all parts well. Cut head off; the hide, toenails and outer shell peel off. Run a stiff bladed knife around the shell where the skin begins. Button and top shell can be seperated by running knife through cartilage where they join. Cut meat out and into pieces. Soak in salt water several hours. When ready to use, mix flour, seasoned salt and pepper. Dredge meat with flour mixture and brown on all sides until golden. Put meat in pressure pan with small amount of water. Layer sliced onion over meat. Pressure cook at 15 pounds for 45 minutes or longer if meat is still tough. (Col-lab'o-rate: To work or act jointly, especially to share in...scientific, or other intellectual production.)
salt water
flour
seasoned salt and pepper, to taste
sliced onion
Kill turtle as you would a lobster by dropping it into a large container of boiling water. Scald all parts well. Cut head off; the hide, toenails and outer shell peel off. Run a stiff bladed knife around the shell where the skin begins. Button and top shell can be seperated by running knife through cartilage where they join. Cut meat out and into pieces. Soak in salt water several hours. When ready to use, mix flour, seasoned salt and pepper. Dredge meat with flour mixture and brown on all sides until golden. Put meat in pressure pan with small amount of water. Layer sliced onion over meat. Pressure cook at 15 pounds for 45 minutes or longer if meat is still tough. (Col-lab'o-rate: To work or act jointly, especially to share in...scientific, or other intellectual production.)
