Stewed Terrapin

Ingredients

• Two terrapins
• Three table-spoonfuls of butter
• One pint of cream
• One-half pint of sherry or Maderia
• One-half cupful of water
• Six eggs (yolks)
• Two tea-spoonfuls of salt
• One-fifth of a tea-spoonful of pepper
• One-tenth of a tea-spoonful of mace
• One-tenth of a tea-spoonful of allspice
• One-half of a lemon

Method

1. 1

   Put the finely cut terrapin in a stew-pan with the water and butter, the juices that have collected in the shells and the salt, pepper and spices, and let all simmer gently for fifteen minutes.

2. 2

   Boil the six eggs fifteen minutes, remove the yolks, mash them very fine, and gradually mix the cream with them.

3. 3

   Add this mixture to the stew, and also the sherry, the eggs of the terrapin, and the lemon thinly sliced.

4. 4

   Let the stew stand where it will become well heated, but do not let it boil, or the cream will break.

5. 5

   Serve while hot.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 55. The excerpt below is the record exactly as published.

STEWED TERRAPIN. Two terrapins. Three table-spoonfuls of butter. One pint of cream. 1 34 THE PA TTERN COOK-BOOK. One-half pint of sherry or Maderia. One-half cupful of water. Six eggs (yolks). Two tea-spoonfuls of salt. One-fifth of a tea-spoonful of pepper. One-tenth of a tea-spoonful of mace. One-tenth of a tea-spoonful of allspice. One-half of a lemon

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