Brown Stew of Terrapin

Ingredients

• two heaping tablespoonfuls of butter
• one of flour
• a pint of the second water in which the terrapin was boiled
• a level teaspoonful of salt
• a quarter of a saltspoonful of pepper
• a quarter of a saltspoonful of nutmeg
• a dust of cayenne
• four raw yolks of eggs
• a gill of good Madeira
• a tablespoonful of lemon-juice

Method

1. 1

   In a saucepan, melt butter and flour over fire until browned.

2. 2

   Stir in boiling water until smooth.

3. 3

   Season with salt, pepper, nutmeg, and cayenne.

4. 4

   Add terrapin, heat, then remove from fire.

5. 5

   Stir in beaten egg yolks and serve in a tureen with Madeira and lemon juice.

Nutrition per serving

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 128. The excerpt below is the record exactly as published.

BROWN STEW OF TERRAPIN. For a pint of terrapin meat, put into a saucepan two heap- ing tablespoonfuls of butter and one of flour, and stir them together over the fire until they are delicately browned ; then stir in a pint of the second water in which the terrapin was boiled, or a pint of boiling water. When the sauce is JflSII AND SHELLFISH {POISSON). 22^ Stirred quite smooth, season it with a 'level teaspoonful of salt, a quarter of a saltspoonful each of pepper and nutmeg, and a dust of cayenne ; put the terrapin into the sauce, heat it scalding hot, draw it to the side of the fire, add four raw yolks of eggs beaten smooth, and then at once serve the terrapin in a tureen containing a gill of good Madeira and a tablespoonful of lemon-juice. STEWED TERRAPIN WITH CREAM. For a pint of terrapin-meat, use two heaping tablespoon- fuls of butter and one of dry flour ; stir them over the fire in a thick saucepan until they bubble ; then gradually stir in a pint of cream, a level teaspoonful of salt

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