"'Terrapin gladdens the heart of an epicure,
w^hen prepared according to this recipe : Put the
terrapins in a pot of boiling water. Let them
boil gently two hours, or until you can pick off
the skin with ease. Then lift from the water,
take off the under shell, pick the skin from the
feet, and remove the gall and sand-bag, and, if
you choose, the entrails. Pick the meat from the
bones. Cut in small pieces. Mash the eggs and
livers in the water that runs from the terrapin
while picking it up, and mix with the meat.
Place in a stew-pan or chafing-dish, season to
taste with butter, salt, pepper, and Madeira
wine, and stew for a few minutes — just long
enouo'h to heat thorouo-hlv. About an ounce of
O Of
butter and a Avine-glass of wine to a pint of pre-
pared meat✪ Terrapin Stew are the proper proportions.' "
"I presume Mrs. Eose's recipes are excellent,
as she lived several years on the eastern shore of
Maryland, w^here they are famous for serving such
epicurean luxuries as canvas-back and terrapin, in
the most approved manner. But let us get on
130 COOKING AND CASTLE-BUILDING.
with the letter : ^ I hope you will devote a chapter
in your book to omelets. Did I ever tell you, it
took me seven years to learn how to make an
omelet? Now, I don't mean you to understand
that I devoted my undivided time and attention to
the study of omelets alone, during that period ;
but as. occasion offered, during seven years, I
tried various and varying recipes from at least a
score of cook-books. As directed, I beat the eo-o^s
together at one time, and beat them separately at
another time. I put cream in some, and in some
I minced ham, parsley, or onion. I made omelets
as light as a puff and dry as a husk. I produced
omelets soft and frothy, as well as omelets flabby
and leathery. I concocted omelets that were cer-
tainly first cousin to scrambled eggs ; and omelets
more nearly related still to baked custard. But
the omelet I was striving for, — the omelet I had
found in my girlhood days at first-class hotels, and
tables where I could not take the cook aside and
ask how it was made, — this ideal omelet was not
to be evolved from all the materials prescribed by
these cook-books. Discouraged and disappointed
I rested from my labors ; and Harry and I ate
eggs boiled, poached, and scrambled. But at last
I obtained the object of my endeavors. One
morning I found upon the table of an intimate
friend Uby omelet. ^' Did you make this ? " I asked,
eagerly. " Tell me exactly how you did it. Begin
OMELET AND DAINTY DISHES. 131
Page 54 · 2 recipe records on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
"'Terrapin gladdens the heart of an epicure, when prepared according to this recipe : Put the terrapins in a pot of boiling water. Let them boil gently two hours, or until you can pick off the skin with ease. Then lift from the water, take off the under shell, pick the skin from the feet, and remove the gall and sand-bag, and, if you choose, the entrails. Pick the meat from the bones. Cut in small pieces. Mash the eggs and livers in the water that runs from the terrapin while picking it up, and mix with the meat. Place in a stew-pan or chafing-dish, season to taste with butter, salt, pepper, and Madeira wine, and stew for a few minutes — just long enough to heat thoroughly. About an ounce of
O Of
butter and a wine-glass of wine to a pint of prepared meat are the proper proportions.' "
"I presume Mrs. Eose's recipes are excellent, as she lived several years on the eastern shore of Maryland, where they are famous for serving such epicurean luxuries as canvas-back and terrapin, in the most approved manner. But let us get on
with the letter : ^ I hope you will devote a chapter in your book to omelets. Did I ever tell you, it took me seven years to learn how to make an omelet? Now, I don't mean you to understand that I devoted my undivided time and attention to the study of omelets alone, during that period ; but as. occasion offered, during seven years, I tried various and varying recipes from at least a score of cook-books. As directed, I beat the eggs together at one time, and beat them separately at another time. I put cream in some, and in some I minced ham, parsley, or onion. I made omelets as light as a puff and dry as a husk. I produced omelets soft and frothy, as well as omelets flabby and leathery. I concocted omelets that were certainly first cousin to scrambled eggs ; and omelets more nearly related still to baked custard. But the omelet I was striving for, — the omelet I had found in my girlhood days at first-class hotels, and tables where I could not take the cook aside and ask how it was made, — this ideal omelet was not to be evolved from all the materials prescribed by these cook-books. Discouraged and disappointed I rested from my labors ; and Harry and I ate eggs boiled, poached, and scrambled. But at last I obtained the object of my endeavors. One morning I found upon the table of an intimate friend an omelet. ^' Did you make this ? " I asked, eagerly. " Tell me exactly how you did it. Begin
Records on this page
Terrapin StewOmelet