Mock Terrapin

Ingredients

• Two pounds of veal
• one pint of Madeira wine
• one table-spoonful of butter
• one table-spoonful of flour
• one tea-spoonful of nutmeg
• one table-spoonful of allspice
• one table-spoonful of cloves
• a table-spoonful of the liquor in which the meat was boiled
• two table-spoonfuls of wine
• a little lemon juice

Method

1. 1

   Boil the veal until thoroughly cooked, chop it fine, and mix with wine, butter, flour, nutmeg, allspice, cloves, and the liquor from boiling.

2. 2

   Cook for ten minutes, then add wine and lemon juice.

3. 3

   Slice a lemon and lay on top.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 24. The excerpt below is the record exactly as published.

one table-spoonful of butter (you can use wine or catsup when lemon cannot be got) ; mix all well to- gether, put into a baking-pan. Take the bones of the meat, cover with water, boil half an hour. Cover the top with bread crumbs and hard-boiled eggs cut in rings ; pour over it the water in which the bones were boiled; bake. 54 The New Kentucky Home Cook Book. ROAST OF MUTTON. Wash the roast carefully, put it in a baking-pan with water enough to keep it from burning. Salt and pepper; cook slowly, basting frequently. When done, take out the roast, skim off the fat from the gravy, thicken with a little flour, boil a moment, and serve hot in a gravy-bowl. Mut- ton must be* well cooked, allowing fifteen minutes to each pound. Serve with currant or some acid jelly. MUTTON-CHOPS. Beat them well, pepper and salt on both sides, roll in flour ; fry in hot lard. Must be well cooked, nicely browned, and melted butter poured over them. Serve at once. BOILED LEG OF MUTTON. Put the mutton on in cold water, with enough to cover it well; add two table-spoonfuls of salt; boil three hours. Boil four eggs hard ; take two of them, mash fine with a table- spoonful of butter. Take one pint of the water in which the mutton was boiled, stir smoothly into it a table-spoonful of flour, pour this over the eggs, cook a moment, and add one table-spoonful of butter. Slice the remaining two eggs into thin slices, lay over the mutton, and pour over the dressing. STUFFED SHOULDER OF MUTTON. Have the butcher to take out the bone; fill the place from which it was taken with a good force-meat of bread crumbs, minced pork, salt, pepper, sweet herbs, and one raw egg. Mix all well together. After the stuffing is put in, sew up the edges of the skin to keep the dressing in. Allow fifteen minutes to each pound for cooking. Baste often at first with the water you have put in the pan. Just before the mutton is done add a small piece of butter, baste again, then sprinkle bread crumbs over it and give a nice brown. Tlie New Kentucky Home Cook Book. 55 Skim all the flit from the gravy, thicken with flour, and boil a moment. Serve hot, with some acid jelly. MUTTON OR LAMB CHOPS. Trim the chops nicely; salt and pepper them well; fry in hot lard. Or, roll them in bread crumbs, then in beaten egg, again in the bread crumbs; fry. MUTTON POT-PIE. Make pie-crust, line the pan, put into the stove and let it brown slightly; take slices of mutton, a few small Irish po- tatoes or sliced ones, a heaping table-spoonful of butter. Make dumplings of biscuit dough rolled thin, and cut into strips an inch and a half long ; salt and pepper. Just when ready to put on upper crust pour in warm water enough to cover the filling, then the upper crust ; bake. ROAST OF VEAL. Have the butcher prepare the roast for dressing by run- ning a sharp knife under the skin, so as to allow the dress- ing to be put on. Make a nice rich dressing of bread crumbs or rolled cracker, pepper, salt, a little minced pars- ley or sage, mixing well together with butter. Put this all over the roast, just under the skin. Put in a pan, with water enough to keep it from burning, with pepper, salt, and butter. Baste very frequenlly. Yeal must be thor- oughly cooked to be good, allowing fifteen minutes to each pound. VEAL CUTLETS. Trim the cutlets, gash the edges to keep them from curl- ing up; salt, pepper, and dip them in flour; fry in hot lard to a nice brown, and thoroughly cook. Or, beat two eggs very light, dip the cutlets in the egg, then in bread crumbs; fry as above directed. Cook veal chops in the same wav. 56 The New Kentucky Home Cook Book. VEAL LOAF. Three and a half pounds of veal cutlet, three slices, or about five cents' worth, of pickled pork ; one tea-cupful of powdered crackers, two well-beaten eggs, one table-spoonful of salt, one tea-spoonful of black pepper, half tea-spoonful of chopped onion, one-third of a tea-spoonful of ground cloves, half tea-spoonful of ground allspice. Chop the raw veal and pork together, to which add the other ingredients, then add a cupful of milk. Knead well together, and make out into the form of a loaf. Cover the top with powdered cracker, put bits of butter here and there over it. Bake for two hours, putting in the pan either milk or water with which to baste very frequently. Mrs. J. F. Atwood. VEAL LOAF. Three pounds lean veal chopped as fine as sausage; three eggs well beaten, one tea-cupful of rolled crackers, a lump of butter the size of an egg, one table-spoonful of black pep- per, one table-spoonful of salt. Mix all the ingredients to- gether, and form into a loaf. Put into a pan with one and a half pints of water; bake two hours and a half; baste frequently. Mrs. J. A. Ciiappell. FRICANDEAU. Three pounds of uncooked veal, yelks of three eggs, one tea-cupful of cream, butter the size of an egg, juice of two lemons, grated rind of one, salt, pepper, and a little sweet marjoram rubbed fine. Make into a roll, rub with butter, strew cracker crumbs over it ; bake two hours. When cold, slice. Delightful for lunch. MOCK TERRAPIN. Two pounds of veal, boiled until thoroughly cooked ; chop it fine ; one pint of Madeira wine, one table-spoonful of but- ter; mix with a table-spoonful of flour, one tea-spoonful of TJw New Kentucky Home Cook Book. 57 nutmeg, one table-spoonful of allspice, one table-spoonful of cloves; add to this a table-spoonful of the liquor in which the meat was boiled ; then mix all together and cook ten minutes. After taking off of the fire, add two table-spoonfuls of wine and a little lemon juice

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