Căl'i-pāsh', n.
n. [Fr. carapace. Cf. Sp. galapago, fresh-water tortoise.] (Cookery.) That part of a turtle which belongs to the upper shell, containing a gelatinous substance of a dull greenish tinge.
n. [Fr. carapace. Cf. Sp. galapago, fresh-water tortoise.] (Cookery.) That part of a turtle which belongs to the upper shell, containing a gelatinous substance of a dull greenish tinge.