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[Clansgian AT wmconnect.com]

> >When you get time, I would like further instructions, please. The next  
> time I see another and feel I want to take the time to do it, I would  
> like to experience this delicacy.
> 

First, have a care around a mud turtle.  They are wicked quick and can give a 
nasty bite.

Put a stick, size of a broomstick, near the turtle's mouth and he will bite 
it.  Pull the stick to extend the head (he will in no wise let go) and chop 
off 
the head.  The head will live for hours without the turtle so don't get 
within biting distance,

Turn the turtle over and note that the bottom part of the shell is attached 
in six places with strong ligaments.  Cut through these with a sharp hatchet. 
  
It takes some effort.  With whatever type of knife you'd use for butchering 
chickens or rabbits, split the skin around hte neck and legs and cut them off 
at the obvious joint.

Lift the bottom of the shell from the side (as opposed to the head or tail) 
and work the knife under it cutting the shell loose as closely to the shell 
as 
possible (as not to waste or spoil the meat). With the bottom of the shell 
lifted free, you will notice that the muscles are an pearly pink color to 
distinguish them from the pluck.

Carefully eviscerate the turtle cutting the esphapgus and trachea at about 
where the neck entered the shell and cutting around the anus lifting it and 
the 
tail out completely.

There are lots of mysterious ligaments, most home butchers not being 
accostomed to dressing reptiles.   But the pluck should come free rather 
easily 
leaving the upper upturned shell and nothing much else but the cuts.

The bones of the extremities are lightly anchored to the shell. Cut between 
the shell and the legs and then all the many ligaments and free each leg 
separately.  

Each leg makes two good cuts, the neck makes two, there is a sort of 
loin-thingie on the inside of the shell that makes a cut when the two pieces 
are added 
together.

These cuts can be fried like chicken or rabbit and resemble frog legs in 
texture or taste.  Leave the bones in if you are frying them.

Or the whole can be cut up into pieces for turtle soup.

Mud turtles get enormous here.  The yield of meat to total turtle weight is 
high.

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You can put the turtle's heart in a jar and it will beat for three days sans 
the turtle.   </HTML>