claws ; wash and put them on again to boil, with a teaspoon-
fol of salt to every two. Remove the galls carefully ; cut
up the meat ; season with pepper,✪ Fish Pudding mace, and nutmeg, and
put in a stew-pan, with the juice of the meat ; and for each
brace of terrapin, three ounces of butter and flour, a glass
of sherry, and the yolks of two eggs beaten. The wine and
eggs must be added after the whole is stewed perfectly
tender. Serve in a silver dish, if you have got one, Avith a
lighted spirit-lamp underneath. This is a costly delicacy ;
but its English analogue, " dressed " crab (which can be served
both hot and cold), is very toothsome, and is cheap enough,
Gfoodness knows.
Delmouico's.
^leniories of old times gathered fast and thick around
me when I opened the pages of a goodly tome, published
not long since by Messrs. Brentano, called " The Delmonico
Cook Book : How to buy food, how to cook it, and how to
serve it."
It was in the winter of the 3'ear 1863 that I first made
my acquaintance Avitli Dohnonico's world-famous restaurants
in New York. I had had some literary business to transact
with a great publishing tirni somewhere near the bottom of
Broadway, and my interview with them had not been of a
very pleasant nature. It seemed to me that they shared
the peculiarity ascribed by Canning in matters of commerce
to the Dutch, of giving too little and asking too much.
Tiiere were three partners, but at the outset I only saw two-
of them. One was a very methodical gentleman, bristling all
over with figures ; the other seemed to be of somewhat a
theological tendency ; but I could not make, in the way of
business, anything satisfactory of cither. I left the oflice
in dudgeon, and was wending my way up Broadway towards-
CHATS ABOUT COOKERY. 11
the Brevoort House, one of the most comfortable hotels in the
world, when I heard a quick step behind me. A hand was
laid on my arm, and I was accosted by a little stout gentle-
man, Avdio introduced himself to me in the friendliest imagin-
able manner. " You didn't get along very Avell with our
people," he remarked. "You have seen the arithmetical
partner and the pious one ; I, sir, am the I'estive partner !
Oysters on the half-shell, and Heidsieck's dry Monopole,
white seal, at Delmonico's at once." Delmonico then had a
branch restaurant in William Street, and to that pleasant
place of entertainment we forthwith repaired ; and, through
the agency of the " festive " partner, I made a very satis-
factory business arrangement with the house of which he
was a member.
Page 13 · 2 recipe records on this page
Presented as published in 1895. 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
claws ; wash and put them on again to boil, with a teaspoonful of salt to every two. Remove the galls carefully ; cut up the meat ; season with pepper, mace, and nutmeg, and put in a stew-pan, with the juice of the meat ; and for each brace of terrapin, three ounces of butter and flour, a glass of sherry, and the yolks of two eggs beaten. The wine and eggs must be added after the whole is stewed perfectly tender. Serve in a silver dish, if you have got one, with a lighted spirit-lamp underneath. This is a costly delicacy ; but its English analogue, " dressed " crab (which can be served both hot and cold), is very toothsome, and is cheap enough, goodness knows.
Delmouico's.
Memories of old times gathered fast and thick around me when I opened the pages of a goodly tome, published not long since by Messrs. Brentano, called " The Delmonico Cook Book : How to buy food, how to cook it, and how to serve it."
It was in the winter of the year 1863 that I first made my acquaintance with Delmonico's world-famous restaurants in New York. I had had some literary business to transact with a great publishing tirni somewhere near the bottom of Broadway, and my interview with them had not been of a very pleasant nature. It seemed to me that they shared the peculiarity ascribed by Canning in matters of commerce to the Dutch, of giving too little and asking too much. Tiiere were three partners, but at the outset I only saw two of them. One was a very methodical gentleman, bristling all over with figures ; the other seemed to be of somewhat a theological tendency ; but I could not make, in the way of business, anything satisfactory of either. I left the oflice in dudgeon, and was wending my way up Broadway towards
the Brevoort House, one of the most comfortable hotels in the world, when I heard a quick step behind me. A hand was laid on my arm, and I was accosted by a little stout gentleman, who introduced himself to me in the friendliest imaginable manner. " You didn't get along very well with our people," he remarked. "You have seen the arithmetical partner and the pious one ; I, sir, am the festive partner ! Oysters on the half-shell, and Heidsieck's dry Monopole, white seal, at Delmonico's at once." Delmonico then had a branch restaurant in William Street, and to that pleasant place of entertainment we forthwith repaired ; and, through the agency of the " festive " partner, I made a very satisfactory business arrangement with the house of which he was a member.
Records on this page
Fish PuddingTerrapin