Diamond Back Terrapin Stew (Chesapeake Bay Style)

Ingredients

• 3 terrapin (large)
• 6 hard cooked eggs
• 3 tablespoons flour
• 1/2 grated nutmeg
• 1 onion, sliced
• 1/2 cup butter
• 1 lemon, juice and rind
• 2 stalks celery
• 2 cups cooking sherry
• 1 tablespoon Worcestershire sauce
• soup stock
• red pepper and salt

Method

1. 1

   Drop the live terrapin into boiling water and let stand for 5 minutes.

2. 2

   Remove from the water, rub the skin off the feet, tail and head with a towel, drawing the head out with a skewer.

3. 3

   Clip off the claws.

4. 4

   Scrub the shell with boiling water.

5. 5

   Break shell apart with sharp axe.

6. 6

   Remove meat and liver.

7. 7

   Discard gall bladder, heart, sandbag and entrails.

8. 8

   Cut the liver in thin slices.

9. 9

   Take out the eggs, remove film, and set eggs aside in cold water.

10. 10

    Combine egg yolks, onion, celery and flour and soup stock (enough to cover meat), add the lemon, nutmeg, terrapin eggs and meat.

11. 11

    Then add the cream, sherry wine, Worcestershire sauce and seasonings.

12. 12

    Add the chopped egg whites and enough hot milk to thin out if the stew becomes too thick.

13. 13

    Let simmer in a double boiler until meat drops from bones (about 15 minutes).

14. 14

    Remove all the bones before serving.

15. 15

    Serve in a chafing dish with toast on the side.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 21. The excerpt below is the record exactly as published.

Diamond Back Terrapin Stew (Chesapeake Bay Style) 3 terrapin (large) 6 hard cooked eggs 3 tablespoons flour % grated nutmeg 1 onion, sliced V-2 cup butter 1 lemon, juice and rind 2 stalks celery 2 cups cooking sherry 1 tablespoon Worcestershire sauce soup stock red pepper and salt

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