Mock Terrapin

Ingredients

• Select a calf’s head with care
• half cup of cream
• A hock glass of sherry wine
• the yolks of as many hard-boiled eggs as you like

Method

1. 1

   Select a calf’s head with care — not too young.

2. 2

   Have thoroughly cleaned by butcher.

3. 3

   Then have the cook again wash and wipe dry with a coarse cloth.

4. 4

   Place in an iron pot and in cold water with a very little salt.

5. 5

   Boil gently until the meat is tender enough to pierce easily with a fork.

6. 6

   Remove them from the fire, place the pot where it is cool, and let the calf’s head remain in the liquor until the next morning.

7. 7

   Take out then and boil down the liquor to one-half pint.

8. 8

   Then cut the meat up carefully, with a knife, in small pieces.

9. 9

   Place again over the fire, add two or three tablespoons of the liquor, a half cup of cream, one tablespoonful of butter, pepper and salt to taste.

10. 10

    A hock glass of sherry wine (as you remove from the stove) and the yolks of as many hard-boiled eggs as you like, minced fine.

11. 11

    Pour into a large earthen vessel, let stand until the next day.

12. 12

    Then one hour before serving, put over the fire, add a little more cream and sherry to taste.

13. 13

    Send to the table very hot, and serve with “bits” of dry toast.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 40. The excerpt below is the record exactly as published.

MOCK TERRAPIN. Select a calf’s head with care — not too young. Have thor- oughly cleaned by butcher. Then have the cook again wash and wipe dry with a coarse cloth. Place in an iron pot and in cold water with a very little salt. Boil gently until the meat is tender enough to pierce easily with a fork. It must be very well done. Remove them from the fire, place the pot where it is cool, and let the calf’s head remain in the liquor until the next morning. Take out then and boil down the liquor to one-half pint. Then cut the meat up carefully, with a knife, in small pieces. Place again over the fire, add two or three tablespoons of the liquor, a half cup of cream, one tablespoonful of butter, pepper 5 60 landmarks club cook book. and salt to taste. A hock glass of sherry wine (as you re- move from the stove) and the yolks of as many hard-boiled eggs as you like

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