Green Turtle Steak, Epicurean
From The universal cookery book, 1887
Serve from the chafing-dish.
Presented as published in 1887. 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 The universal cookery book (1887) by Gertrude Strohm, page 8. The excerpt below is the record exactly as published.
Green Turtle Steak, Epicurean. Raw turtle steaks may be had at any first-class restaurant, and occasionally at the fish-stands. It is 1 6 BOILED BASS. not advantageous for small families to purchase whole turtles, or rather tortoises, for soup and steaks. Trim away the thigh-bone, and flatten the meat in the form of a steak. Melt two ounces of butter in a chafing-dish ; when very hot, add a tea- spoonful of Worcestershire sauce, a tablespoonful of currant-jelly, a gill of port wine, and a little salt
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