Stewed Terrapin (Maryland Style)

Ingredients

• one terrapin
• a glass of Madeira
• one ounce of butter
• yolks of two eggs, hard boiled
• a teacup of cream
• a little salt
• and pepper

Method

1. 1

   Cut up the terrapin and put it in a saucepan with Madeira, salt, pepper, and butter.

2. 2

   Beat cream with egg yolks and add to the pan, stirring without boiling.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 68. The excerpt below is the record exactly as published.

STEWED TERRAPIN. (Maryland Style.) Note. — Terrapin are much esteemed, and those which command the highest price come from the Chesapeake Bay region. They are also found in most of the seas of warm climates. The kind most in demand is the "diamond-back," or salt-water terrapin, and is never found far from the seacoast. Rarely does their length exceed ten inches, and their weight about eight pounds. The female is the largest, and its flesh most prized. When they are large they are called "counts." They feed on both animal and vegetable food. The ordinary way of killing them is to plunge them into boiling water, head first, and boil them fifteen minutes. We cannot wonder that vegetarians revolt against the cruelties practiced toward the animals that furnish us with food. Cut up one terrapin, put in a saucepan with a glass of Madeira, a little salt^ and pepper, and one ounce of butter. Beat a teacup of cream with yolks of two eggs, hard boiled

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