Select live f emale terrapins, cover them with boiling water,
and cook for ten minutes. Remove from the fire, and when
sufficiently cool, scrape the skin and pulì out the toe nails.
Then cover them with fresh boiling water. Let them boil
until they are tender. When cool, break open the shell,
remove the meat, liver, and eggs. Be careful not to break
the gali sac which is embedded in the liver. Save ali the juice
that Comes from the terrapin while opening it. To each terra-
pin bave one-half pound of butter, one-half pint of cream,
sali and pepper to taste. RoU the butter thoroùghly in flour,
put it in a saucepan with the cream, terrapin, eggs, liver cut
in small pieces, and the terrapin juice. Boil steadily for
five minutes. Rub the yolks of four hard-boiled eggs with
enough Madeira wine to make a paste✪ Stewed Terrapin. Stir this with the
142 MB8. aEELT'a COOK BOOK
terrapin ; scald it, but do not let it boil. Serve in a chafing
dish or individuai covered dishes. If neoessary, add more
Madeira wine.
Stewed Terrapin
Select three large diamond back terrapin. Piange them
in boiling water to take the rough and hard skin off. Cook
them in slightly salted water. Drain and take out everjthing
from the shells. Remove the head, tail, nails, intestines,
lights, and gali bladder very earefuUy. Put the eggs on a
piate and cut the meat in pieces. Put this in a saucepan
with four ounces of butter and half a pint of Madeira wine.
Boil down until nearly dry. Mix the yolks of six eggs with
one pint of cream, a little salt and a pinch of cayenne, six
ounces of butter, and the eggs from the terrapin. Stir in
the terrapin and stir steadily over a brisk fire until the sauce
thickens. It must not boil. Serve immediately with quar-
tered lemons.
Terrapin ìt la Chamberlin
Put a female terrapin in boiling water for five minutes, to
loosen the skin, then take it out, skin it, and replace it in the
hot water. When the claws are soft, it is sufficiently boiled.
Take it out and remove the bottom shell first. Cut off the
head and claws, and take out the gali and sand bag, then cut
up the remainder. Cut up the entrails and ali about half an
inch long. Be caref ul to preserve ali the juice. Put in a stew-
pan. Make a dressing of flour, the yolks of two hard-boiled
eggs, a third of a pound of the very best butter, a proper pro-
portion of salt, red pepper, a small quantity of rich cream, and
a large wine-glass of Madeira or Sherry to each terrapin. AU
of the ingredients to be of the best qualities. Dish promptly
and serve smoking hot.
CHAPTER VI
MEATS
Broiled Steak
Page 81 · 3 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
Select live f emale terrapins, cover them with boiling water, and cook for ten minutes. Remove from the fire, and when sufficiently cool, scrape the skin and pulì out the toe nails. Then cover them with fresh boiling water. Let them boil until they are tender. When cool, break open the shell, remove the meat, liver, and eggs. Be careful not to break the gali sac which is embedded in the liver. Save all the juice that Comes from the terrapin while opening it. To each terrapin have one-half pound of butter, one-half pint of cream, sali and pepper to taste. RoU the butter thoroughly in flour, put it in a saucepan with the cream, terrapin, eggs, liver cut in small pieces, and the terrapin juice. Boil steadily for five minutes. Rub the yolks of four hard-boiled eggs with enough Madeira wine to make a paste. Stir this with the
terrapin ; scald it, but do not let it boil. Serve in a chafing dish or individuai covered dishes. If necessary, add more Madeira wine.
Stewed Terrapin
Select three large diamond back terrapin. Piange them in boiling water to take the rough and hard skin off. Cook them in slightly salted water. Drain and take out everything from the shells. Remove the head, tail, nails, intestines, lights, and gall bladder very carefully. Put the eggs on a piate and cut the meat in pieces. Put this in a saucepan with four ounces of butter and half a pint of Madeira wine. Boil down until nearly dry. Mix the yolks of six eggs with one pint of cream, a little salt and a pinch of cayenne, six ounces of butter, and the eggs from the terrapin. Stir in the terrapin and stir steadily over a brisk fire until the sauce thickens. It must not boil. Serve immediately with quartered lemons.
Terrapin ìt la Chamberlin
Put a female terrapin in boiling water for five minutes, to loosen the skin, then take it out, skin it, and replace it in the hot water. When the claws are soft, it is sufficiently boiled. Take it out and remove the bottom shell first. Cut off the head and claws, and take out the gall and sand bag, then cut up the remainder. Cut up the entrails and all about half an inch long. Be caref ul to preserve all the juice. Put in a stewpan. Make a dressing of flour, the yolks of two hard-boiled eggs, a third of a pound of the very best butter, a proper proportion of salt, red pepper, a small quantity of rich cream, and a large wine-glass of Madeira or Sherry to each terrapin. AU of the ingredients to be of the best qualities. Dish promptly and serve smoking hot.
Broiled Steak
Records on this page
Lobster CutletsDevilled Lobster with SauceStewed Terrapin