Fricassee Snapping Turtle

Ingredients

• the turtle
• salt
• pepper
• onion juice
• a dash of kitchen bouquet
• a tablespoon of mushroom catsup
• just enough cold water to cover the meat

Method

1. 1

   Have your fish merchant clean your turtle after killing it by throwing it into boiling water.

2. 2

   Cut the turtle into neat dice, sprinkle with salt, pepper, onion juice, kitchen bouquet, and mushroom catsup.

3. 3

   Turn into a saucepan, add enough cold water to cover the meat, fit a top on the vessel, and simmer for 30 minutes.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 172. The excerpt below is the record exactly as published.

salt and pepper. Set in the oven a minute. — Mrs. E. D. Kelley, Winnetka, 111. SHAD ROE — FRIED.— Before boiling the shad, place the roes in a spider of hot fat. Season with pepper and salt, and cook well. Serve on a platter with or without the fish. — Mrs. E. D. Kelley, Winnetka, 111. PLANKED SHAD — Remove the scales, clean wash and split the S'had, put it on a well-seasoned and heated hardwood board about 1^ inch thick, fasten the skin down on one side. Put the board over the fire, rubbing it once in a while with butter and roast until done. Put on a hot dish, sprinkle over it some salt and pep- per, and drop bits of butter on it. Serve with slices of lemons. — Mrs. E. D. Kelley, Winnetka, 111. ROASTED SHAD WITH SORREL PUREE.— This is the favorite method of serving this fish in France. Scrape and wash a shad. Wipe it dry with a cloth, and rub it with flour. Stuff with fish quenquelles, and sew the opening. Butter a baking-pan; and put the fish in it, with small pieces of butter' scattered on the top. Put it in the oven, and bake for about 3^ of an hr., rhote~ or less. according to its size. Baste once in a while with, the melted butter. Make a puree of sorrel, and serve the fish on a platter with the puree round it. — Mrs. D. Gradman, 3828 S. State St., Chicago, IlL COOK COUNTY COOK BOOK 255 SHRIMPS CREAMED.— Heat 2 tablespoons of butter and V^ grated onion. When hot, stir in J^ cup of cold boiled rice; add a cup of cream and yz pt. of canned or fresh shrimps. Stir until it comes to the boiling point, let simmer about 5 minutes. Serve on toast. — Mrs. C. J. Jeffries, Winnetka, 111. FRIED SMELT.— Wash, dress and dry with a cloth. Melt a teaspoon of butter and pour into it 2 well-beaten eggs, salt and flour the smelt, dip in egg, roll them in cracker crumbs, fry in hot lard and butter, mixed, till a rich brown. Frogs' legs and sweet- 'breads are cooked in the above way, first scalding them for 5 minutes in boiling salt and water. — Mrs. D. E. Gentry, Glencoe, 111. BOILED RED SNAPPER.— .Clean, waish, wipe dry, and sew up in coarse white mosquito netting. Put it into boiling water deep enough to cover the fish, and which has been salted and fla- vored with lemon juice. Let the water come to the boiling point, then reduce the heat so it will merely bubble. Simmer about J/2 an hr. Lift carefully from the water, drain, and unwrap; put it into a hot dish. Garnish with parsley, and serve with tomato sauce, or sauce Hollandaise. — Mrs. Clara Hall, 3734 S. State St., Chicago, 111. STEAMED RED SNAPPER.— Cover the bottom of your steamer with sliced tomatoes, and on these strew minced onion.. Clean, wash, and dry the fish; lay upon the prepared bed, and steam slowly, at least 1 hr. for a fish weig^hing 4 lbs. Open the steamer once, and turn very carefully. Serve with oyster sauce, or with sauce tartare. — Mrs. B. Haley, 641 N. State St., Chicago, 111. STURGEON — 2 lbs. of sturgeon, 1 pt. of milk, 1 teaspoon of Sialt, 1 tablespoon of butter, 1 tablespoon of flour, 1 saltspoon of pepper. Cut the fish into squares of 2 inches; put them into a stewing-pan; cover with 2 qts. of boiling water; simmer gently 15 minutes, and drain, and throw away this water. Add to the sauce- pan, the butter, salt and pepper. Moisten the flour gradually with the milk; strain it over the sturgeon; bring to boiling point and serve. Sturgeon may be broiled, panned or baked, 'but must al- ways be parboiled first. — Mrs. Marie Humphrey, 3446 S. State St., Chicago, 111. 256 FISH MARYLAND TERRAPIN.— Boil the terrapin until the skin on the claws is sufficiently soft to rub off at the slightest touch. Take from the shell and remove every particle of entrails and lungs. Place the meat in a chafing-dish or stew-pan. Add butter, pepper and salt, the quantity of each depending on the quantity of flesh. Let it simmer until the essence and butter reach the con- sistency of light gravy. Serve hot. If desired, add a little good sherry while eating, but not while cooking. Use no spices, dressing or other ingredients that can detract from the flavor. — Mrs. E. P. Hubbard, 3257 South Park Ave., Chicago, 111. BROOK TROUT.— Wash and dry inside and outside of the fish; sprinkle a little pepper and salt over them and roll in cornmeal. Fry in 1 part butter and 2 parts lard, about 8 minutes. Drain, and serve with slices of bacon and hard-'boiled eggs, cut in rings and laid around the platter. — Mrs. E. D. Kelley, Winnetka, 111. TO FRY BROOK TROUT OR SMALL FISH.— Clean fish, ■and let them lie a few minutes, wrapped snugly in a dry, clean towel. Season with pepper and salt, and roll in cornmeal; fry in half butter, half lard. Drain on sieve, an<l serve hot. — Mrs. H. A. Klein, 12 E. 48th St., Chicago, 111. STEWED TROUT.— 2 fair-sized trout, Yz an onion, sliced, a little chopped parsley, 2 cloves, 1 blade of mace, a little thyme, salt and pepper to taste. 1 pt. of medium stock, thickening of butter and flour. Wash the fish clean, wipe dry, and lay it in a stewpan with all the ingredients except the butter and flour. Simmer for Yz an hr., take the fish out, and strain the gravy, add the thicken- ing, and stir over a sharp fire for 5 minutes. Pour it over the trout, and serve. Sufficient for 4 or 6 persons. — Mrs. Elizabeth Marrs, 55 E. 36th St., Chicago, 111. TWICE-LAID TURBOT — The remains of turbot boiled the day previously, 2 tablespoons of flour, 1 qt. of milk, a small bunch of parsley, a bay leaf, and a little thyme, a spoonful of salt, and a saltspoon of pepper, % oi 3. lb. of butter. Pick the fish from the bones, and warm it gently in salt and water, make a sauce of the ingredients given above by mixing the flour and milk very smooth- ly, adding the herbs and seasoning, and stirring it over the fire un- til it is tolera!bly thick; then lift to the side of the fire, and stir in COOK COUNTY COOK BOOK 257 the butter. Cover the bottom of a dish with the sauce, lay on it some of the tish, S'prinkle with pepper and salt, and repeat till the whole is used up. Sprinkle bread crumbs over it, and bake in a hot oven for 20 minutes. — Mrs. Cecelia Miller, 611 Dearborn Ave., Chi- cago, 111. FRICASEE SNAPPING TURTLE.— Have your fish mer- chant clean your turtle after he has killed him by throwing him into boiling water. Cut the turtle into neat dice, sprinkle with saJt, pepper, onion juice, a das^h of kitchen bouquet, and a tablespoon of mushroom catsup. Turn into a saucepan, and add just enough cold water to cover the meat

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