Century Dictionary and Cyclopedia
- n. In cookery, that part of a turtle which belongs to the upper shield, consisting of a fatty gelatinous substance of a dull-greenish color.
This word is a possible alteration of the Spanish ‘carapacho,’ carapace.
“Dobbin helped him to it; for the lady of the house, before whom the tureen was placed, was so ignorant of the contents, that she was going to help Mr. Sedley without bestowing upon him either calipash or calipee.”
“I was remarking that sangaree and calipash, mangoes and guava jelly, dispose the heart to love, and so they do.”
“The tortise — as the alderman of Bristol, well learned in eating, knows by much experience — besides the delicious calipash and calipee, contains many different kinds of food; nor can the learned reader be ignorant, that in human nature, though here collected under one general name, is such prodigious variety, that a cook will have sooner gone through all the several species of animal and vegetable food in the world, than an author will be able to exhaust so extensive a subject.”