Meats and Small Game: The Foxfire Americana Library (4) Page 9
ILLUSTRATION 37 Soaking the meat in salt
ILLUSTRATION 38 Boiling the meat
Mrs. Lovell: After it’s through boiling, I roll the pieces in cornmeal and black pepper and fry them in about half a cup of grease. It don’t have to fry too long—just so it’s browned good. And don’t stir it too much or it’ll make the meat come off the bone. If the grease goes to poppin’, just turn the heat down a little. Now sweet potatoes is the best thing you ever ate with turtle. Now see, we’ve got a real pile of meat. What about that!
ILLUSTRATION 39 The browned turtle meat
