Boston Cooking-School cook book

To Cook Terrapin. Put in kettle, cover with boiling salted water, add 2 slices each of carrot and onion, and a stalk of celery. Cook until meat is tender (35 to 40 minutes) which may be deter- mined by pressing feet-meat between thumb and finger. Remove from water, cool, draw out nails from feet, cut under shell close to upper shell and remove. Empty upper shell and carefully remove and discard gall bladder, sandbags, and thick, heavy part of intestines. Any of the gall bladder would give a bitter flavor to the dish. The liver, small intestines, and eggs are used with the meat. TERRAPIN A LA BALTIMORE 1 terrapin 11% tablespoons butter 34 cup Chicken Stock (p. 151) Salt and pepper Cayenne 2 egg yolks To stock add terrapin meat, with bones cut in pieces and entrails cut in smaller pieces. Cook slowly until liquor is reduced one- half. Add liver separated in pieces, eggs, butter, salt, pepper, and cayenne. Egg yolks may be omitted and 4% cup butter added bit by bit. TERRAPIN A LA MARYLAND Add to Terrapin a la Baltimore 1 tablespoon each butter and flour creamed together, 144 cup cream, 2 egg yolks slightly beaten, and 1 teaspoon lemon juice. If liked, add, just before serving, 1 tablespoon sherry. Pour into deep dish. Garnish with toast or puff-paste points. WASHINGTON TERRAPIN 1 terrapin 1% cup chopped mushrooms 1% tablespoons butter Salt 114 tablespoons flour Few grains cayenne 1 cup cream 2 eggs, slightly beaten FISH 233 Melt butter, add flour, and pour on slowly the cream. Add terrapin meat with bones cut in pieces, entrails cut smaller, liver separated in pieces, eggs of terrapin, and mushrooms. Season with salt and cayenne. Just before serving, add eggs. RECIPES USING COOKED FISH CANNED OR FRESH CREAMED FISH 1 cup cooked fish, in flakes 1 cup White Sauce (p. 191) Heat fish in White Sauce. Season highly. Serve on toast. Fish au Gratin. Arrange in buttered baking dish. Cover with 14 cup buttered cracker crumbs and bake in hot oven (450° F.) until crumbs are brown. Grated cheese may be mixed with crumbs. SALMON OR SHRIMP WIGGLE 1 cup cooked salmon, flaked, or 2 cups White Sauce (p. 191) shrimp, broken in pieces 1 cup cooked peas Combine ingredients. Season to taste. Reheat. FISH A LA PROVENCALE 14 cup butter Yolks 4 hard-cooked eggs 2% tablespoons flour 1 teaspoon anchovy sauce 2 cups milk 2 cups cooked, flaked fish Make a sauce of butter, flour, and milk. Mash egg yolks and mix with Anchovy Sauce, add to sauce, then add fish. Bring to boiling point and serve on toasted Graham bread. FISH HASH Use equal parts of cold flaked fish and cold boiled potatoes finely chopped. Season with salt and pepper. Try out fat salt pork, remove scraps, leaving enough fat in pan to moisten fish and pota- toes. Put in fish and potatoes, stir until heated, then cook until well browned underneath; fold, and turn like an omelet. 234. THE BOSTON COOKING-SCHOOL COOK BOOK FISH CROQUETTES 1% cups cooked, flaked fish Salt and pepper 1 cup Croquette Sauce (p. 397) Lemon juice Add fish to sauce. Season to taste. Chill, shape, crumb, and fry (see Croquettes, p. 397). Serves 4 to 6. Fish and Egg Croquettes. Use 1 cup fish and 3 hard-cooked eggs finely chopped. FISH CUTLETS Mix equal parts of cold flaked fish and hot mashed potatoes. Season with salt and pepper. Shape in cutlets, crumb, and fry (see Croquettes, p. 397). EPICUREAN FISH CUTLETS 134 cups flaked, cooked fish 1% cup flour ¥g tablespoon shallot, finely chopped 34 teaspoon salt 2 tablespoons pimiento, finely chopped 4 teaspoon paprika 3 tablespoons butter Y% cup milk Y cup cream Cook shallot and pimiento with butter 5 minutes, stirring con- stantly. Add flour mixed with salt and paprika and stir until well blended; then add milk and cream gradually, while stirring con- stantly. Bring to boiling point, add fish, and chill.