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Chicken, Veal, or Lamb Terrapin

Name: Chicken, Veal, or Lamb Terrapin
Yield: 1 servings
Ingredients: Cut cold meat into dice; 2 tablespoons butter; 1 tablespoon of flour; 1 teaspoon made mustard; 1 tablespoon currant jelly; 1 teaspoon Worcestershire sauce; ½ cup cream; the yolks of 3 hard boiled eggs; pepper and salt to taste; 2 large tablespoons sherry

From San Rafael cook book, 1906, 1906

Serves 1

This is sauce for about one pt. of meat.

Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 23. The excerpt below is the record exactly as published.

CHICKEN VEAL, OR LAMB TERRAPIN— Mrs. C. Shaw, Cloverdlale. Cut cold meat into dice and make the following sauce. This is sauce •for about one pt. of meat: 2 tablespoons butter; (Cook flour and i)ut- ter together.) 1 tablespon of flour; 1 teaspoon made mustard; 1 table- ter together,) 1 tablespoon of flour; 1 teaspoon made mustard; 1 table- spoon currant elly; 1 teaspoon "Worcestershire sauce; % cup cream; the yolks of 3 hard boiled eggs cut very fine; peppier and salt to taste and just, before serving, 2 large tablespoons sherry

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