Stewed Terrapin

Ingredients

• two six-and-a-half to seven inch terrapins
• a pat of butter
• a little flour
• a gill of sherry
• two drops of soy
• a saltspoonful of salt

Method

1. 1

   Plunge terrapins in boiling water, clean, cut into pieces, stew until tender.

2. 2

   Mix butter, flour, cayenne, sherry, soy, and salt in a chafing-dish, add terrapin and eggs, serve hot.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 12. The excerpt below is the record exactly as published.

Stewed Terrapin. Of the numerous ways and styles of preparing terrapin, I prefer this one. Select two six-and-a- half to seven inch terrapins ; plunge them in boiling water for five minutes ; take them out, and when cool, rub off the skin found on the legs and neck; LOBSTER CHOWDER. 25 remove the under-shell carefully ; next, remove the liver ; cut off the gall-bag from it, and throw it away, for the bursting of the bag would spoil the whole dish. The other parts to be rejected are the claws, head, and sand-bag ; the remainder should be cut into neat-sized pieces. Put these in a stewpan or chaf- ing-dish, and stew long enough to become tender — about one-half to three quarters of an hour. Now put in a chafing-dish a pat of butter rolled in a little flour, a dash of cayenne, a gill of sherry, two drops of soy, and a saltspoonful of salt

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