Calf's Head Terrapin

Ingredients

• Cleanse and boil the head and brains
• two blades of mace
• boil four eggs twenty minutes
• a teacup of the broth
• a large coffeecup of cream
• half a pound of butter
• two tablespoonsful of browned flour
• a teacup of good cooking wine
• season highly with cayenne

Method

1. 1

   Boil the head and brains, remove bones, and cool.

2. 2

   Cut into small pieces, season with cayenne, black pepper, and mace.

3. 3

   Boil eggs, chop, and add to meat.

4. 4

   In a stew-pan, combine meat, broth, cream, butter with flour, and simmer until hot.

5. 5

   Stir in cooking wine and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 49. The excerpt below is the record exactly as published.

Calf's Head Terrapin. Cleanse and boil the head and brains, as for scallop ; remove all the bones from the meat and set aside until perfectly cold ; then cut it into small pieces, spread it on a dish with the brains, and season highly with cayenne and black pepper and salt ; add two blades of mace ; boil four eggs twenty minutes, lay them in ice-cold water for ten minutes, take off the shells and chop them up, add them to the meat ; put all in a large stew-pan or porce- lain-lined kettle ; add a teacup of the broth the head was boiled in, a large coffeecup of cream, half a pound of butter, with two tablespoonsful of browned flour rubbed in it, and simmer until thoroughly hot all through ] take from the fire and stir in a tea- cup of good cooking wi

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