Mock Terrapin

Ingredients

• 2 cups cold cooked meat, diced
• 2 hard boiled eggs, diced
• juice 1 lemon
• 1 small onion grated
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup cream
• 1 cup milk
• salt, pepper
• one big teaspoonful of chopped parsley

Method

1. 1

   Mix meat, eggs, lemon juice, and onion.

2. 2

   Heat up at meal time in the following sauce: Stir together butter and flour, add cream and milk, salt, pepper, and parsley.

3. 3

   Boil until smooth and creamy.

4. 4

   Add meat mixture and cook until well heated.

5. 5

   Serve on small squares of toast, or in pattie shells.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 16. The excerpt below is the record exactly as published.

1 cup cream 1 cup butter or drippings Yi teaspoon black pepper Put the butter or drippings into a kettle on the range and when hot add the veal. Cook until brown. Add the water, cover closely and cook very slowly. When meat has been cooking about three-fourths of an hour, mash the two cloves of garhc to a smooth paste with part of the salt and add it to the meat. When the meat is tender, add the rest of the salt and the paprika and place potatoes on top of the meat. Cover and cook until the potatoes are tender, but not falhng to pieces. Add the cream and cook five minutes longer. Florence Dyer Kahn (Chi Sigma) . Cabbage Meat Loaf 4 pounds beef 2 eggs 2 pounds pork, put through 1 tablespoon corn starch meat grinder Yi cup bread crumbs 2 cups boiled rice salt and pepper Work all together, at least ten minutes. Let stand fifteen minutes to swell. Make into balls and wrap in cabbage leaves which have been scalded. Brown slowly in butter. Then add a little water or soup stock and let simmer about one hour. Mary Bassett Bray (Lambda). Meat Souffle 1 cup white sauce heat and add 2 beaten egg 1 cup chopped meat yolks Cook one minute, cool, then stir in two beaten egg whites. Bake in buttered dish twentj'' minutes in moderate oven. Serve with tomato sauce. Adelaide Moys Washburn (Phi and Chi Sigma). MEATS 43 Vienna Stew Cut into dice 13^ pounds raw shoulder steak or roast Sprinkle over it 1 teaspoon salt 1 tablespoon vinegar Let stand 1 hour Place one small onion cut fine in a granite kettle. Pour over it the meat. Cover very tightly, using no water (about three quarters of an hour over slow flame). Boil down until it fries a little. Then add one cup cream (shghtly sour will do as well as fresh). Season with one teaspoon caraway seed, salt and pepper, and marjoram. Serve with parsley. Marjorie Preston Stevens (Lambda Nu). Mock Terrapin Use cold veal, chicken or turkey, hght or dark. Take 2 cups cold cooked meat, diced 2 hard boiled eggs, diced juice 1 lemon 1 small onion grated Mix all these (this part can be prepared several hours before needed). Heat up at meal time in the following sauce: 1 tablespoon butter 1 tablespoon flour Stir together, add one cup cream and one cup milk, salt, pepper and one big teaspoonful of chopped parsley. Boil until smooth and creamy. Add meat mixture and cook un- til well heated. Serve on small squares of toast, or for formal luncheon, in pattie shells. Marjorie Preston Stevens (Lambda Nu). Meat Sauces Cold Meat Sauce 4 tablespoons tarragon vinegar 4 tablespoons catsup 2 heaping tablespoons currant jelly Let the ingredients come to a boil, then add a few sprigs of mint, if desiredjjand serve warm. Alice Christopher Browne (Sigma) . 44 DELTA GAMMA COOK BOOK Creole Sauce 2 tablespoons chopped onions 4 tablespoons green peppers, finely chopped 2 tablespoons butter 2 tomatoes 6 olives, stoned ]4: cup sliced mushrooms 114 cups brown sauce salt and pepper to taste and a dash of sherry Cook onion and pepper with butter five minutes; add tomatoes, mushrooms, olives, and cook two minutes. Then add brown sauce. Bring to boiling point and add wine to taste. Serve with filet of beef. AHce Christopher Browne (Sigma). Cucumber Sauce Make a French dressing of 3 tablespoons of olive oil ]/2 teaspoon of salt 2 tablespoons of vinegar cayenne and paprika to taste Add dressing to cucumber, chopped fine and drained, and mix well, keep cold. Serve with fish. Elsie Foulke Haney (Lambda). Hollandaise Sauce (Especially good for salmon loaf). 3^2 cup butter 1 saltspoon salt yolks 2 eggs pinch cayenne pepper juice }/2 lemon 3^ cup boiling water Rub butter to a cream, add egg yolks, one at a time, beat well, add lemon juice, salt and pepper. Just before serving add boiling water. Cook, stirring rapidly, until it thickens like custard. Pour over fish. Florence-Schuyler Thorpe (Lambda). Hollandaise Sauce Cream one heaping tablespoon flour with two tablespoons butter. Add one-half pint boiling water and salt to taste. Beat yolks of three eggs. Add to drawn butter and cook until smooth. Then add juice of one-half lemon. Ina Firkins (Lambda Nu). MEATS 45 Madeira Sauce 3 tablespoons butter 1 cup milk

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