Be careful not to break the galLsack, or the gall will escape and
spoil the whole dish. Save the juice that runs from the meat, open-
ing it over a bowl for that purpose. The eggs and meat are served
in various ways. If made into a soup or stew, the eggs are put in
and served with it; if served in other ways, the eggs are used with
other decorations, as a garnish. In whatever way served, the meat
must be cut finely.
ESCALLOPED TERRAPIN.— Put a cup of butter in a sauce^pan,
melt, and stir in 2 tablespoons of flour; then pour on a pint of hot
water, stirring rapidly, to make a smooth gravy; pound the terrapin
eggs to a paste and add with salt, pepper, and a trifle of nutmeg to
taste; then strain. For a quart of finely cut terrapin, have a quart
of bread crumbs made fine; put a layer of terrapin on the bottom of a
pudding dish, then a layer of crumbs, then of sauce, and so fill the
dish, having a layer of crumbs on the top. Add sweet milk enough
94 SHELL^FISH
to show through the top layer of crumbs if it is not sufficiently moist;
put on a few bits of butter✪ Terrapin Dish, and bake 20 minutes in a hot oven.
Serve with slices of lemon.
TERRAPIN STEW — Make a sauce as for escalloped terrapin;
put in the meat, cut finely, and let it get hot, but do not let it boil
longer than a minute. Add lemon juice to the stew if liked. Serve
with croutons or toasted crackers✪ Terrapin Stew.
■k
SAUCES FOR FISH, SHBLL=FISH
AND MEATS.
"T T is of much importance that the cook should know how to make
((rj ^ good sauce for her meats, etc. A great deal of the elegance
J^ of cooking depends upon having the accompaniments of each
dish appropriate and well adapted to it. The most homely fare
may be made relishing, and the most excellent improved, by a well
made sauce. It may safely be asserted that a first rate sauce maker is
also a good cook. Sauces are necessary in the most modest kitchen,
and they are as easily made rightly as wrongly, if one only knows
how, so that this branch of the art of cookery deserves very careful
attention. A busy and economical house^wife will sometimes say she
has no time or money for sauces, when as a matter of fact she cannot
afford to do without them, for, by using flavorings is the best way to
induce the system to take plain food with relish; and when we say
this, we are not unmindful of the old saying that " hunger is the best
sauce." Animals certainly would hardly be considered over particu-
lar, and yet they have been known to starve in the experimenter's
hand rather than eat a nutritious food from which the flavor had
been extracted and of which they had become tired. We are con-
vinced that poor people especially are too much inclined to neg-
lect the very important matter of flavorings and relishes for their
food.
The Utensils. — To make sauces successfully, proper utensils should
be provided. The most essential are wooden spoons and round bot-
tomed sauce^pans. It is very difiicult to prevent lumps in a sauce if
it has to be made with a pointed spoon and a flat bottomed pan. All
utensils must, of course, be scrupulously clean. Sauces are best
cooked in a double boiler to guard against scorching them in the
least, which should be carefully avoided.
Page 68 · 2 recipe records on this page
Presented as published in 1902. 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
Be careful not to break the gall-sack, or the gall will escape and spoil the whole dish. Save the juice that runs from the meat, opening it over a bowl for that purpose. The eggs and meat are served in various ways. If made into a soup or stew, the eggs are put in and served with it; if served in other ways, the eggs are used with other decorations, as a garnish. In whatever way served, the meat must be cut finely.
ESCALLOPED TERRAPIN.— Put a cup of butter in a sauce-pan, melt, and stir in 2 tablespoons of flour; then pour on a pint of hot water, stirring rapidly, to make a smooth gravy; pound the terrapin eggs to a paste and add with salt, pepper, and a trifle of nutmeg to taste; then strain. For a quart of finely cut terrapin, have a quart of bread crumbs made fine; put a layer of terrapin on the bottom of a pudding dish, then a layer of crumbs, then of sauce, and so fill the dish, having a layer of crumbs on the top. Add sweet milk enough
to show through the top layer of crumbs if it is not sufficiently moist; put on a few bits of butter, and bake 20 minutes in a hot oven. Serve with slices of lemon.
TERRAPIN STEW — Make a sauce as for escalloped terrapin; put in the meat, cut finely, and let it get hot, but do not let it boil longer than a minute. Add lemon juice to the stew if liked. Serve with croutons or toasted crackers.
■k
SAUCES FOR FISH, SHELL-FISH AND MEATS.
"T T is of much importance that the cook should know how to make ((rj ^ good sauce for her meats, etc. A great deal of the elegance J^ of cooking depends upon having the accompaniments of each dish appropriate and well adapted to it. The most homely fare may be made relishing, and the most excellent improved, by a well made sauce. It may safely be asserted that a first rate sauce maker is also a good cook. Sauces are necessary in the most modest kitchen, and they are as easily made rightly as wrongly, if one only knows how, so that this branch of the art of cookery deserves very careful attention. A busy and economical house-wife will sometimes say she has no time or money for sauces, when as a matter of fact she cannot afford to do without them, for, by using flavorings is the best way to induce the system to take plain food with relish; and when we say this, we are not unmindful of the old saying that " hunger is the best sauce." Animals certainly would hardly be considered over particular, and yet they have been known to starve in the experimenter's hand rather than eat a nutritious food from which the flavor had been extracted and of which they had become tired. We are convinced that poor people especially are too much inclined to neglect the very important matter of flavorings and relishes for their food.
The Utensils. — To make sauces successfully, proper utensils should be provided. The most essential are wooden spoons and round bottomed sauce-pans. It is very difiicult to prevent lumps in a sauce if it has to be made with a pointed spoon and a flat bottomed pan. All utensils must, of course, be scrupulously clean. Sauces are best cooked in a double boiler to guard against scorching them in the least, which should be carefully avoided.
Records on this page
Terrapin DishTerrapin Stew