Mock Terrapin Stew

Ingredients

• Two or three pounds uncooked veal
• Put a lump of butter
• one tablespoon of olive oil
• half an onion cut small
• powdered with flour
• add enough boiling water to cover the meat
• salt
• pepper
• one-fourth teaspoon of ground ginger
• Take two hard-boiled eggs
• cream them with a half teaspoon of butter
• one tablespoon of flour
• juice of half a lemon
• a wine glass of sherry or port wine

Method

1. 1

   Cut veal for stewing, sauté with butter and onion until soft.

2. 2

   Add flour, then boiling water, salt, pepper, and ginger.

3. 3

   Cook slowly for an hour.

4. 4

   Prepare egg mixture and add to the stew, stirring until smooth.

As published

This recipe was extracted from Council cook book (1908), page 19. The excerpt below is the record exactly as published.

Mock Terrapin Stew. Two or three pounds uncooked veal (according to the quantity desired), cut for stewing. Put a lump of butter and a tablespoon of olive oil in a stew pan with half an onion cut small; when the onion is cooked soft, add the veal, powdered with flour, and braise it slowly. When braised a light brown, add enough boiling water to cover the meat, also salt and pepper to taste and gne-fourth teaspoon of ground ginger. Let it cook slowly for an hour, to thicken the stew. Take two hard-boiled eggs, mash the OLjLMiIA DElbK un^rpasTed forTuality, U for sale at all good srocera "ITS THE WATER" -demand it. 64 COUNCIL COOK BOOK. yolks, and cream them with a half teaspoon of butter, one tablespoon of flour, juice of half a lemon, a wine glass of sherry or port wine

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