Stewed Terrapin a la Lucie

Ingredients

• three live terrapins
• half a pound of very good butter
• a good deal of salt
• cayenne pepper

Method

1. 1

   Boil terrapins in water for 2.5 to 3 hours.

2. 2

   Pick and clean, discarding intestines and gall.

3. 3

   Simmer the meat and fat in butter with salt and cayenne for about two hours.

4. 4

   Wine may be added to taste before serving.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 29. The excerpt below is the record exactly as published.

Stewed Terrapin a la Lucie. Drop three live terrapins into boiling water, and, if large, boil them three hours, or, if moderate sized, two hours and a half. Then pick them, throwing away all of the intestines, heart, head, and most of the feet ; also be very particular to cut out the gall, which will be found in the middle of the liver, and throw it away. Scrape out all the fat and meat sticking to the shells, and put into a saucepan with half a pound of very good butter, a good deal of salt, and cayenne pepper

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