Beef Terrapin

Ingredients

• Procure a shin of beef
• a tablespoonful of salt
• a quarter of a pound of butter
• a cup of cream
• a teaspoon heaping full of flour
• a glass of Sherry or Madeira wine
• three blades of mace
• cayenne pepper
• a little black pepper

Method

1. 1

   Put the beef in a vessel over the fire, cover with boiling water, and add salt.

2. 2

   Keep it covered with water while cooking for 3-4 hours until tender.

3. 3

   Once done, cool and cut into dice.

4. 4

   Season with salt, cayenne, mace, and black pepper.

5. 5

   Melt butter, add meat, cook until browning, then add cream mixed with flour.

6. 6

   Boil once, stir in wine, remove from fire, and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 48. The excerpt below is the record exactly as published.

Beef Terrapin. Procure a shin of beef, sawed through the bone in three places, making four pieces of it ; put it in a vessel over the fire, cover it with boiling water, and throw in a tablespoonful of salt ; keep a kettle }f boiling water on the range or stove, to replenish 100 COOKEBT FROM EXPERIENCE. it as it oooks away, as the meat must be kept covered with watei all the time it is cooking ; boil nntil perfectly tender, bat not broken, which will take three or four hours, as it must not boil hard, but cook very gently. When the meat is done, take it out and set it aside to cool ; the broth may be used for soup. When the meat is cold, cut it in dice about half an inch square, and season it with salt, cayenne pepper, three blades of mace and a little black pepper ; melt over the fire a quarter of a pound of butter ; when hot, put the meat in it, cook a few minutes, until it is beginning to brown ; add a cup of cream, with a teaspoon heaping ftiU of flour mixed smoothly in it ; give it one boil up, stir in a glass of Sherry or Madeira wine

Cook this with the app: pantry check, scaling, and the assistant.