Stewed Terrapin

Ingredients

• Cut the boiled calves' liver into moderate sized pieces
• sufficient fresh butter to stew it well
• a sauce of pre-Prohibition Sherry or Madeira
• flavored with the beaten yolk of one egg
• powdered nutmeg
• mace
• a pinch of Cayenne pepper
• salt to taste
• enlivened with large lump of butter
• three or four hard-boiled hens' eggs

Method

1. 1

   In a pan, make a sauce with Sherry, egg yolk, nutmeg, mace, Cayenne, and salt.

2. 2

   Stir well and remove from heat before boiling.

3. 3

   Serve with eggs in a chafing dish.

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 17. The excerpt below is the record exactly as published.

Stewed Terrapin and my recipe follows : Cut the boiled calves' liver into moderate sized pieces and put into stew pan with sufficient fresh butter to stew it well. In another pan make a sauce of pre-Prohibition Sherry or Madeira, flavored with the beaten yolk of one egg, powdered nutmeg and mace, a pinch of Cayenne pepper, salt to taste, enlivened with large lump of butter. If pre-Prohibition Sherry is not available, names and addresses of seventy-one bootleggers can be supplied. Stir sauce well, and just before it comes to a boil, take It off the fire. Use three or four hard-boiled hens* eggs

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