Calipee

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Take a quarter of the under part of a turtle of sixty pounds weight, and scald it, and when done, take the shoulder bone out and fill the cavity with a good high seasoned forcemeat made with the lean of the turtle; put it into a stewpan, and add a pint of madeira wine, cayenne pepper, salt, lemon juice, a clove of garlick, a little mace, a few cloves, and allspice tied in a bag, a bunch of sweet herbs, some whole onions, and three quarts of good beef stock. Stew gently till three parts done; then take the turtle and put it into another stewpan, with some of the entrails boiled and some egg balls; add a little thickening of flour and butter to the liquor, let it boil, and strain it to the turtle, &c. then stew it till tender, and the liquor almost reduced to a glaize. Serve it up in a deep dish pasted round as a callipash, ornamented and baked.

NB I think the above mode of serving it up in a dish the best, as it frequently happens that the shell of the callipee is not properly baked.

From The Art of Cookery made easy and refined, comprising ample directions for preparing every article requisite for furnishing the tables of the Nobleman, Gentleman, and Tradesman (1802) by John Mollard

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Notes: Callipash – “the fatty gelatinous dull-greenish substance found under the upper shell of a turtle and esteemed as a delicacy” from http://www.merriam-webster.com/dictionary/calipash

• Callipee – “the fatty gelatinous light-yellow substance found immediately over the lower shell of a turtle and esteemed as a delicacy” from http://www.merriam-webster.com/dictionary/calipee