Mock Terrapin

Ingredients

• Take % of a calf *s liver
• 2 tablespoons of butter
• 1 tablespoon of dry mustard
• 2 hard boiled eggs
• 1 pint of water
• 1 gill of sherry wine
• a little cayenne pepper

Method

1. 1

   Boil liver, cut into dice.

2. 2

   In a pan, melt butter and stir in flour until thickened, then add water and liver with seasoning.

3. 3

   When boiling, add wine and chopped eggs.

4. 4

   Serve immediately.

Nutrition per serving

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 24. The excerpt below is the record exactly as published.

Mock Terrapin. Take % of a calf *s liver, 2 tablespoons of butter, 1 tablespoon of dry mustard, 2 hard boiled eggs, ^ pint of water, 1 gill of sherry wine, a little cayenne pepper. Boil liver, then cut in dice ; put but- ter in pan and stir in 1 teaspoon of flour; when it thickens add a little water, then the liver, to which all seasoning must have been added. When the mixture boils add the wine and chopped eggs. Serve immediately. To Cook Lobsters. While alive put them in a pot of boiling water, with 1 table- spoon of salt, let boil about 30 minutes. Put them on a dish to cool (they are nice served in the shell), remove the head and crack the shell. Place them on a flat dish, with drawn butter sauce, or they can be made into a Lobster a la Newburg. After lobster is cold re- move a dark cord that extends down the back ; it is poisonous. Lobster Souffle. ' - • Cook a 2-pound lobster ; when cold cut in dice. Have 3% table- spoons of mayonnaise dressing, 1 cup of aspic jelly, % cup tomato sauce, beat until it is light, then stir in the lobster, add a little tar- ragon vinegar, and set on ice to stiffen. This souffle can be put in individual ramaquin cases, allowing one for each cover. When mix- ture is set, garnish with coral or toasted bread crumbs. 4'2 KfiirrucKY beceift book. LobBtar Qnenellea. Boil 1 lobster, remove meat and pound to a paste, mix with it 2 tablespoons fine bread emmbs, 2% tablespoons butter, salt, black and cayenne pepper, and a dash of nutmeg, yolks of 2 eggs, and the white of 1 egg. If too stiff, add a little water, if too soft, white of 1 egg. Cool after poaching, then fry in butter. Use as a garnish for steamed fish or in soup. Or poach quenelles and serve cold with Tartare sauce. Fish Outlets. Cut fish in slices across the back, removing all the bone. Dry fish, dip slices in butter and fry in hot fat. When a chestnut brown drain on brown paper. Put on each plate with water cress and thin slices of lemon. Serve with Tartare sauce or mayonnaise dressing. Fried Halibut. Cut halibut in thick slices and marinate in this dressing. Enough cold water to cover, with 1 cup of vinegar, and salt, leave for 15 minutes. Dry slices and roll in cracker dust. Cook in smoking hot salad oil until a golden brown. This will require 4 or 5 minutes. Lobster a la Newburg. Take one lobster, boil in a kettle of hot water for % hour with 1 tablespoon of salt ; when done set away to cool. Put in double boiler, ^ pint of cream. When hot add 1 tablespoon of flour and 1 table- spoon of butter well blended, also pepper and salt, 1 gill of sherry wine and 1 tablespoon of Madeira wine. Stir well. Serve very hot in lobster cups with a fork. Terrapins a la Philadelphia. Plunge terrapins into boiling water and boil 15 minutes, then set away until cool. Rub the skin from legs, pry shells apart and remove the meat. Eub to a paste the yolks of 4 hard-boiled eggs, ^ pound of butter, add gradually to this I/2 pint of cream, stir con- stantly. Whisk in ^ gill of sherry wine. When hot add the terrapin, simmer a few minutes and serve. Fried Frog Legs. Select fresh frogs, trim off the feet. Put in a bowl 2 teaspoons of olive oil, 2 teaspoons vinegar, pepper and salt. Place the legs in this dressing for 15 minutes. Make a batter with 2. eggs, beaten light, iy2 teacups of flour, 1 cup new milk and a little salt. Beat well, then add 1 teaspoon baking powder. Dip the legs in this batter ; fry r in very hot lard about 6 minutes. Serve with Tartare sauce and parsley. Boiled Cod With Oysters. Put the fish into boiling water, slightly salted, add a little lemon peel, a few white peppers and cloves. Cook until done. Serve KENTUCKY RECEIPT BOOK. 43 with oyster sauce prepared in this manner : One dozen oysters scalded in ^ pint of oyster liquor. Remove oysters, and to the liquor add 1 tablespoon butter, small piece of mace, pepper and salt ; stir into it 1 gill of cream or milk, containing 1 heaping teaspoon flour. Simmer a few minutes, add the chopped oysters and serve with the fish. ' Fried Boe. Wash and wipe the roe, fry about 20 minutes in hot fat, turn them over while cooking; season with salt and pepper. Serve with slices of lemon. Fish Boe. Take 2 pounds of fish roe and put in salted water for 30 min- utes. Then drain roe and roll in com meal; season with pepper and fry in hot fat a chestnut brown. Shad Boe Croquettes. Four shad roe, 1 pint of cream, 4 tablespoons corn starch, 4 tablespoons butter, 1 teaspoon salt, the juice of 1 lemon, a dash of nutmeg and one of cayenne pepper. Boil the roe 20 minutes in salted water, then drain and mash. Put cream in saucepan to boil. Blend butter and corn starch and stir into boiling cream. Add seasoning and roe, boil up once and set aside to cool. Form in shape, dip in cracker dust and fry in hot fat. Broiled Shad. Clean shad and cut open. Wash, then dry. Grease broiler, put on the fish, flesh side downward. Place over a clear fire and cook 20 minutes. Box Clam Boast. Take 2 dozen clams, drain off the liquor. Chop the meat fine. Have saucepan with tight-fitting cover. Put in the bottom of sauce- pan a layer of bread (not sliced too thick), then clams, butter, salt and pepper ; another layer of bread and clams, butter, salt and pep- per; then pour in some of the liquor. Cover closely, set saucepan in kettle of hot water and boil 1% hours. Serve hot. Salt Mackerel a la Femandina. After soaking salt mackerel 12 hours parboil in 2 waters. Saute in chafing dish, with 1 kitchen spoon of melted butter, 2 sprigs finely chopped parsley and a dash of thringarian pepper ; also a few sweet Spanish peppers. Pike. Cleanse as usual, leaving on head and tail. Place on drainer in fish kettle 4 pounds of fish, 1 even tablespoon salt, 5 pepper corns, 2 sprigs of parsley, % onion sliced, 1 cup of white wine, % carrot sliced thin, 1 pint of water

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