Meek Terrapin of Calf's Liver

Ingredients

• half a calf's liver
• a piece of butter the size of an egg
• a dessert-spoonful of browned flour
• a couple of blades of mace
• a teaspoonful of mixed or French mustard
• a little cayenne pepper
• two hard-boiled eggs chopped
• a cup of cream or water
• a glass of wine

Method

1. 1

   Wash and slice the liver, fry until brown, then cut into small pieces.

2. 2

   Combine with butter, flour, mace, mustard, cayenne, and chopped eggs.

3. 3

   Stir in cream or water, stew slowly for five minutes, add wine, and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 49. The excerpt below is the record exactly as published.

eek Terrapin of Calf *s Liver. Wash the liver before you cut it ; then slice it half an inch in thickness ; fry a nice brown, cut in small pieces, and to half a oalf 's liver add a piece of butter the size of an egg, a dessert- spoonfhl of browned flour, a couple of blades of mace, a te»- spoonful of mixed or French mustard, a little cayenne peppcTi and two hard-boiled eggs chopped ; stir all well together^ and add a oup of cream or water ; stew slowly for five minutes, add a glass of wine and serve. oALADS * Lobster Salad. Be very sure that lobsters are alive wben you purohase them ; have ready a pot of boiling water, with a handfol of salt in it ; drop them in it, and if they are large boil them steadily for half an hour ; if smaller, twenty minutes. When they are oold and you are ready to dress them^ break them in half across the middle of the body, twist off the olaws, crack them and take out the meat ; then split the body and tail open, take out all the meat from them *, put all the green fat on a plate by itself; out the meat into small pieces, but do not chop it ; put the yolks o three eggs into a large bowl, stir them round with a wooden or silver spoon, and with your left hand hold the bottle of oil, and drop in slowly and steadily, stirring all the time with your right hand until you have used a flask of oil (this is enough for two or three lobsters), when the dressing will be stiff enough to bear the spoon ; then dust in a very little cayenne pepper

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