Stewed Terrapin, Baltimore Style

Ingredients

• Prepare two medium sized terrapins
• Make one pint or so of mirepoix sauce
• one tablespoonful of flour
• one wineglassful of Madeira wine
• one breakfast cupful of strong broth
• one ounce of fresh butter

Method

1. 1

   Prepare two medium sized terrapins.

2. 2

   Make one pint or so of mirepoix sauce, add to it one tablespoonful of flour and bake for fifteen minutes; moisten with one wineglassful of Madeira wine and one breakfast cupful of strong broth.

3. 3

   Stir constantly, season with a small pinch of salt and a very little cayenne pepper, and reduce the liquor to half its original quantity.

4. 4

   Cut the terrapins into small pieces, throwing the ends of the claws away; place the pieces in a stewpan, straining the sauce over them and finish with one ounce of fresh butter, also the juice of a lemon.

5. 5

   Then dish up and serve.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 58. The excerpt below is the record exactly as published.

Stewed Terrapin, Baltimore Style. Prepare two medium sized terrapins. Make one pint or so of mirepoix sauce, add to it one tablespoonful of flour and bake for fifteen minutes ; moisten with one wineglassful of Madeira wine and one breakfast cupful of strong broth. Stir con- stantly, season with a small pinch of salt and a very little cayenne pepper, and reduce the liquor to half its original quantity. Cut the terrapins into small pieces, throwing the ends of the claws away ; place the pieces in a stewpan, straining the sauce over them and finish with one ounce of fresh butter

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