Stewed Terrapin

Ingredients

• Select live female terrapins
• one-half pound of butter
• one-half pint of cream
• the yolks of four hard-boiled eggs
• salt to taste
• pepper to taste
• enough Madeira wine to make a paste

Method

1. 1

   Cover terrapins with boiling water and cook for ten minutes.

2. 2

   Remove and scrape skin, then boil until tender.

3. 3

   Remove meat, liver, and eggs.

4. 4

   In a saucepan, mix butter, cream, terrapin, eggs, and juice.

5. 5

   Boil for five minutes, then stir in yolks mixed with Madeira.

6. 6

   Serve in a chafing dish.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 80. The excerpt below is the record exactly as published.

Stewed Terrapin Select live f emale terrapins, cover them with boiling water, and cook for ten minutes. Remove from the fire, and when sufficiently cool, scrape the skin and pulì out the toe nails. Then cover them with fresh boiling water. Let them boil until they are tender. When cool, break open the shell, remove the meat, liver, and eggs. Be careful not to break the gali sac which is embedded in the liver. Save ali the juice that Comes from the terrapin while opening it. To each terra- pin bave one-half pound of butter, one-half pint of cream, sali and pepper to taste. RoU the butter thoroùghly in flour, put it in a saucepan with the cream, terrapin, eggs, liver cut in small pieces, and the terrapin juice. Boil steadily for five minutes. Rub the yolks of four hard-boiled eggs with enough Madeira wine to make a paste

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