Snapping Turtle

Ingredients

• a turtle weighing about ten pounds
• a gallon of water
• salt to taste
• a teaspoonful of whole peppercorns
• a pinch of nutmeg
• the grated rind of a lemon
• a heaping tablespoonful of mixed dry herbs
• a pint of sherry
• three hard-boiled eggs chopped fine

Method

1. 1

   Select a turtle weighing about ten pounds, allow it to swim in a tub of clean water half a day.

2. 2

   Half fill a wash boiler with water; when it boils, drop the snapper into it.

3. 3

   Boil twenty-five minutes, then plunge in cold water to cool.

4. 4

   Remove the nails, scales, and outer skin, turn it over, and separate and remove the breast or lower shell.

5. 5

   Remove the entrails carefully, saving the liver only; cut off the gall bag without breaking it; divide the remainder of the flesh in neat pieces, put them in a pot, and add a gallon of water.

6. 6

   Simmer four hours.

7. 7

   Add salt to taste, a teaspoonful of whole peppercorns, a pinch of nutmeg, the grated rind of a lemon, and a heaping tablespoonful of mixed dry herbs.

8. 8

   Five minutes before serving, add a pint of sherry, a little cayenne, and three hard-boiled eggs chopped fine; cut a lemon in slices, and add them, and serve.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 7. The excerpt below is the record exactly as published.

Snapping Turtle. — Philadelphia is the home of this most highly-esteemed dish. Select a turtle weighing about ten pounds, allow it to swim in a tub of clean water half a day. Half fill a wash boiler with water ; when it boils, drop the snapper into it. (This is the quickest and best mode of kilUng : cutting his head off is apt • 28 SHRIMP PASTE. to be attended with difficulties when attempted by amateurs.) Boil twenty-five minutes, then plunge in cold water to cool. Remove the nails, scales, and outer skin, turn it over, and separate and remove the breast or lower shell. Remove the entrails carefully, saving the liver only ; cut off the gall bag without breaking it ; divide the remainder of the flesh in neat pieces, put them in a pot, and add a gallon of water. Simmer four hours. Add salt to taste, a teaspoonful of whole peppercorns, a pinch of nutmeg, the grated rind of a lemon, and a heaping table- spoonful of mixed dry herbs. Five minutes before ser\'ing, add a pint of sherry, a little cayenne, and three hard-boiled eggs chopped fine

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