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Chicken Terrapin
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Calf's liver can be prepared similarly.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 159. The excerpt below is the record exactly as published.
Chicken Terrapin. (Miss Mitiot.) Chop one cold roast chicken and one parboiled sweet- bread moderately fine. Make one cup of rich cream sauce, with one cup of hot cream ^ a quarter of a cup of butter, and two tablespoonfids of flour. Then put in the chicken and sweetbread. Salt and pepper to taste. Let it heat over hot water fifteen minutes. Just before serving add the yolks of two eggs, well beaten, and one wineglass of sherry wine. Calfs liver, parboiled till tender, and cut fine, may be prepared in the same way, and used alone or with cold chicken or veal. Chicken Chartreuse. Chop ver}^ fine yiine ounces, or a heaping cup, of cold cooJced chicken ; add the inside of two sausages, or two ounces of lean, cooked ham, chopped fine, three tablespoonfuls of powdered bread crumbs, one tablespoonful of capers, or one 270 The Boston Cook Book, tahlespoonfal of chopped parsley^ two tablespoonftds of lemon juice or vinegar^ a speck of cayenne^ two eggs^ well beaten, and enough hot soup stock to make it quite moist. Add salt and pepper to taste, the amount depending upon the seasoning in the sausages. The sausages ma}^ be omitted, and a larger amount of chicken used. Butter a small mould, and pack the meat in closelj^ to within an inch of the top to allow for swelling. Put it on a trivet in a kettle, and steam three hours. If no uncooked meat be used, one hour w^ill be sufficient. Cool it in the mould ; when read}' to serve, dip the mould quickly into warm water and loosen the meat around the edges with a thin knife and remove the mould. It may be served plain or moulded in jelly (see page 266). Salmis of Game. Cut the meat from cold roasted game into small pieces. Break up the bones and remnants, x^over them with stock or with cold ivater^ and add a pinch of herbs, two cloves^ and two peppercorns. Boil down to a cupful for a pint of meat. Fry two small onions^ cut fine, in two tablespoonfuls of but- ter till brown; add two tablespoonfuls of flour
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Cook this with the app: pantry check, scaling, and the assistant.